Raspberry Melba Sauce Recipes

MELBA SAUCE

Steps:

• To begin, wash your raspberries and pour them into a blender or food processor. Blitz until pureed. If you want a seedless Melba sauce, now is where you can strain the puree through a strainer or cheesecloth. I left mine as is.
• Next, add the raspberry puree to a saucepan, along with the sugar, lemon juice, and optional corn starch. Place over medium heat and stir to combine.
• Once the mixture comes to a simmer, stir constantly and let cook for about 3 minutes, or until reduced to your preferred thickness.
• Remove from heat, pour into an airtight container for storage in your fridge, and let cool a bit. Serve and enjoy!

MELBA SAUCE

Steps:

• Thaw raspberries.
• Place in medium saucepan. Cover and gently simmer 15 minutes. Put through a fine strainer into a glass measuring cup, pressing gently to extract as much juice as possible. Discard seeds and pulp.
• Add water to juice, if necessary to make 2/3 cup. Return juice to clean pan. Add remaining ingredients. Simmer and stir until jelly melts, sugar dissolves and mixture is smooth.
• Pour into an airtight jar. Cool. Cover and refrigerate until ready to use.
• **For a thicker sauce, either add more jelly or do not dilute juice from raspberries.
• **If sauce becomes too thick, add water, bring to a boil and stir until smooth.

RASPBERRY LEMON SEMIFREDDO WITH MELBA SAUCE

Steps:

• SEMIFREDDO: In a mixing bowl, combine sweetened condensed milk, lemon juice, lemon zest and whipping cream. Beat on high speed until thickened and soft peaks form. Fold in raspberries. Spoon mixture into a plastic wrapped 9x5-inch loaf pan. Freeze for 4-5 hours, or until firm. Cover if freezing overnight.
• SAUCE: In a saucepan, combine raspberries, raspberry jam, orange juice and sugar. Bring mixture to a gentle boil, cooking until raspberries are very soft, about 8 minutes. In a small bowl, combine cornstarch, with water and mix thoroughly. Add to raspberry mixture, stirring constantly, until mixture thickens slightly. Remove from heat . Strain through a fine sieve to remove seeds. Cover and refrigerate.
• To serve, unmold semifreddo from pan. Cut into slices and spoon over melba sauce.
• MAKE AHEAD:.
• Semifreddo can be wrapped well and frozen for up to five days. Melba Sauce can be covered and refrigerated two days ahead or frozen for two weeks.
• TIPS: Spray loaf pan before fitting with plastic wrap. This helps wrap stay in place.

MELBA SAUCE

Steps:

• 1. Puree raspberries in a blender at high speed and then strain.
• 2. Pour puree into a saucepan, mix in jelly, sugar and cornstarch paste.
• 3. Cook and stir over moderate heat until thickened and clear.
• 4. Cool. Taste for sweetness. Add more sugar if necessary.

RASPBERRY MELBA SAUCE

Steps:

• Puree all the ingredients, then pass through a strainer to remove the seeds.

RASPBERRY MELBA SAUCE RECIPE

Steps:

• Puree all the ingredients, then pass through a strainer to remove the seeds. This recipe yields 2 cups. Nutritional Analysis Per 2-tablespoon Serving: 61 calories, 15g carbohydrates, no protein, no fat, no cholesterol.