Note from Ricardo
For about 250 ml (1 cup) seedless raspberry puree, puree 1 litre (4 cups) thawed frozen raspberries until smooth, then strain the puree through a fine sieve.
For about 250 ml (1 cup) seedless raspberry puree, puree 1 litre (4 cups) thawed frozen raspberries until smooth, then strain the puree through a fine sieve.
This silicone whisk allows you to whip cream, sauces and eggs efficiently.
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