I made this last night - I used the vanilla sugar (your recipe) to add a hint of vanilla. Topped with a blackberry puree - and enjoying it now - very very smooth and nice mouthfeel - with the blackberry puree - wow! Photo posted on IG.
So I grow raspberries, and decided I was going to make a reduction sauce to use in different types of desserts throughout the year. I plan to Cannon and small canning jars. But I’m not really sure how you store yours. May be freezing is a better idea. But I wanted it at the ready if I was in the mood to make anything about having a waiting for it to thaw. Then I thought I better go online and see if anybody knows anything I should know that I don’t know. Your channel is full of information that I had no idea about. Needless to say I didn’t follow your essence of berries process because I had already started cooking my juice in an electric roasting pan on low warm. And I had already strained the cooked berries. So I am hoping that despite this completely different process that I use that my essence of berries will turn out halfway decent. In the future I will apply the method I saw on your essence of berries video, if I don’t care much for the flavor. Your video really was the only one that came up when I did a search, Which is led to me watching more and more of your videos. I’m very intrigued you obviously have some great skills and knowledge about making dessert!
Thank you so much for the support and kind words. You could try also an uncooked version called Cheong. Where a flavourful syrup is made with sugar over time at room temperature (depends on how hot your room temperature is) then strain. Due to the sugar content, you can keep it in the fridge for a longer period of time with out it spoiling so fast.
the only channel on youtube that gets me craving dessert...
I made this last night - I used the vanilla sugar (your recipe) to add a hint of vanilla. Topped with a blackberry puree - and enjoying it now - very very smooth and nice mouthfeel - with the blackberry puree - wow! Photo posted on IG.
So I grow raspberries, and decided I was going to make a reduction sauce to use in different types of desserts throughout the year. I plan to Cannon and small canning jars. But I’m not really sure how you store yours. May be freezing is a better idea. But I wanted it at the ready if I was in the mood to make anything about having a waiting for it to thaw. Then I thought I better go online and see if anybody knows anything I should know that I don’t know. Your channel is full of information that I had no idea about. Needless to say I didn’t follow your essence of berries process because I had already started cooking my juice in an electric roasting pan on low warm. And I had already strained the cooked berries. So I am hoping that despite this completely different process that I use that my essence of berries will turn out halfway decent. In the future I will apply the method I saw on your essence of berries video, if I don’t care much for the flavor. Your video really was the only one that came up when I did a search, Which is led to me watching more and more of your videos. I’m very intrigued you obviously have some great skills and knowledge about making dessert!
Thank you so much for the support and kind words. You could try also an uncooked version called Cheong. Where a flavourful syrup is made with sugar over time at room temperature (depends on how hot your room temperature is) then strain. Due to the sugar content, you can keep it in the fridge for a longer period of time with out it spoiling so fast.
Purpose to your girlfriend already