This tart supplies a double dose of raspberries: It is filled with a vibrant raspberry puree that stands in for the typical, vanilla pastry cream and topped with whole, gloriously unadorned ...

Chefs around town have been anxiously awaiting her return. They’re busy testing recipes, taking notes and retesting. What’s the object of their affection? The raspberry, that velvety princess of the ...

2. First, make the raspberry puree by bringing the raspberries to a simmer. Gently cook until the berries have reduced by half and are thick. Pass through a sieve to remove the seeds and get a fine ...

Add the kirsch, framboise, or Cointreau to the raspberry coulis. (The coulis can be made a day in advance and refrigerated until used.) Heat the oven to 350 degrees with the oven rack in the middle ...

Jitendra Shah, assistant pastry chef at Mumbai's Sahara Star hotel, presents his recipe for a sophisticated raspberry dessert. Photograph: Kind Courtesy Sahara Star Raspberry Cremeux Ingredients 800 ...

Red raspberry puree is produced by passing cleaned and sorted berries through a sieve to achieve a consistent particle size. Screen meshes from .030 to .125 inch determine the fineness of puree and ...