Raspberry Compote

Yield: 120 mL (½ Cup) Prep Time: 2 minutes Total Time: 10 minutes

Ingredients

• ½ tsp Gelatin, Unflavored Powder

• 10 mL (2 tsp) Cold Water

• 150 g (1 Cup) Raspberries, Frozen or Fresh

• 38 g (3 Tbsp) Granulated Sugar

• 10 mL (2 tsp) Lemon Juice

Recipe

1. Bloom the gelatin by sprinkling it over the cold water. Let it sit for about 5-10 minutes as you continue the next steps.

2. In a small saucepan, combine the raspberries, sugar, and lemon juice. Set over medium heat and stir occasionally. Cook until the raspberries break down and the mixture starts to thicken.

3. Remove from the heat and pour the mixture through a fine-mesh sieve into a heat proof bowl.

   Laila’s Tip: Use a spatula to stir the mixture in the sieve and prevent the seeds from clogging the sieve holes.

4. Once the mixture cools slightly and is warm but not hot, stir in the bloomed gelatin until it completely dissolves.

5. Allow the compote to cool to room temperature then it is ready to use. Chill in the fridge for 1-2 hours to create a thicker texture.

   Storage: Store in a sealed container in the fridge for 1 week or the freezer for 3 months. If the compote is too thick after storing, warm it up in a saucepan over low heat.

   Pairing: Best paired with a Chewy Brownie!

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Happy Baking!