How to make Essence of Berries - Clear and Natural Intense Flavour from Berries
HTML-код
- Опубликовано: 2 авг 2021
- Making Essence of Berries from start to finish. Great fresh concentrated flavours made at home for various projects. Can be used in so many different ways. No wastage when making this.
#berries
#essense
#flavour
Recipe Breakdown
500g of Whatever Frozen Berries
100g of Icing Sugar
▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬
🌟 SUPPORT OUR CHANNEL 🌟
▶ Subscribe for more videos
bit.ly/AveryRaassenSubcribe
▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬
Fruit Leather - 2 Great All Natural Flavours for You and the Kids + 2 Ways to Store them Better
• Fruit Leather - 2 Grea...
▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬
Music Credit
Night by ikson
/ ikson
Music provided by www.plugnplaymusic.net
▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬
Logo Creation
Made by a talented dear friend of mine whom I have spent many hours in the kitchen with.
Check out his links below.
Logo Animation: Andrea David Farnocchia
Instagram: andrea_farnus
LinkedIn: / andrea-david-farnocchi...
▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬
Thank you for watching and we hope you enjoyed the video.
If you enjoyed this video, please leave a like, comment and subscribe.
See you next time.
Always remember to stay curious.
▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬ 
Хобби
4:37 Always wet your straining cloth before straining! Otherwise you only suck up and throw away a good portion of what you are trying to strain. Having it wet to begin with enables filtering without "priming" it with that juice. Prime it with water instead.
Thank you for that tip!
Oh my gosh, I never would have thought of that! Good to know if I ever do with those cloths, but I don't have those and I may just go with the first straining and not worry about it from there. I've got strawberries and the baker's sugar which isn't powdered sugar, but it's still dissolves more easily than regular granulated sugar. I just started the timer for 2 hours with my 2 lb of strawberries that I took the time to slice a couple times through to get more surface area. I don't have that kind of coffee filter either, but I do have a French press and I was wondering if that might suffice for a second straining.
1:48 Even more important for sealing the vessel while under gentle heat is to capture the flavor compounds rather than letting them spew into the air. People talk about how great the kitchen smells during cooking, failing to realize the flavor and scent are NOT infinite; they are finite measures of chemical substances which one should endeavor to retain in the substance being cooked, not throw it away into the air.
Very true.
Made Strawberry, Raspberry, Blackberry, Blueberry and Dark Cherry essences this weekend - cooked them on Saturday, then strained the essences today. Sampled each essence - what a fantastic explosion of flavors - will use them in Avery's other recipes that call for berry essence. Photos have been posted.
Thank you so much 2nd video and I really love it going to try it
I for one would love to see the Cheong technique demonstrated. Wondering if this works with different textures of fruit ( I.E. Bananas, coconut, jackfruit, grapefruit, kiwi, etc.) I’m so delighted that I found your channel, as your style is unique. TY!
I think for certain fruits the cheong. Method is nessary to extract and also preserve with its higher sugar content. I will one day invest in the time to experiment with the cheong method. Also, I have been casually researching distillation and a distillation kit. I really want to try to get powerful droplets of flavour. Also, thank you for your support.
Probably cherry.
@AveryRaassen interesting regarding distillation. I've done many experiment it's simple with distillation it's a similar experiment with making essential oils but the easier way I would go with, you would have to use a boiling flask separation filter and condensator flask, set up the boiling flask with a 2 way separation flask with the condensator as a output. To have a higher purity and stronger flavor you would also invest in a UM filter and a to increase the clarity more. Just a note with certain berries or fruits like durian or mango depending on the fruit itself you would also want to take a look into, using a hydrolic filter press that way you can easily press out certain pulps that are more on the pastier side like the 2 I mention earlier especially durian since it's very pasty only certain fruits would need it.
@@xXnxanatorXxdurian? Isn’t that one fruit that smells like rotten shit? Dude, that’s a nice one 😂
thanks! Going to use this in my fruit caviar!
Super. Let me know how they turn out.
Im so glad ive had my food before watching one of these because damn do your videos make me drool.
Thank you you’re a legend
I am glad you enjoyed the video
Lovely!!
Thank you for the support. I am glad you enjoyed the video!!
Amazing video so informative and clear needs millions of views
Thank you so much for the support. I am glad you enjoyed the video!
Very informative. Thank you. My pastries and mead will benefit immensely from this!
Wonderful! I am glad you enjoyed the video!!!
I did this with apples.
Worked perfectly! Cheers
That is amazing.
Thank you!
You are very welcome!!!
Amei
I never thought to use icing sugar for this. I've done it with regular sugar, but you need more of a 1:1 ratio with that. It sounds like the finer sugar lets you use less, meaning more berry flavor.
There is a more intense Berry flavour due to the less sugar used and also because in Icing sugar there is alittle starch to prevent the Icing from clumping, it makes the essence more full bodied.
Awesome ❤❤❤❤❤
Thank you for the support!!
This situation is SERIOUS!!! He was not exaggerating about how powerful these turn out
Which flavour did you try making?
Im trying them all since I'm in the rare opportunity to where I have access to all berries at once.
I lost smell due to *the* virus and even I can smell it faintly.
@@laslw That is fantastic that you access to all the berries at once. I am sorry to hear that you lost smell due to the virus but I am happy that you are able to smell some of it.
@@AveryRaassen it's no big deal but it's a telling thing when something is so strong that I can smell it.
Thanks for the recipe, man. Works like a charm 👍
@@laslw I am happy. Let me know which is your favourite.
Great work. What is your thought on frozen 🥭 chunks. Also instead of bain marie set up on gas stove for 2 hours , how about if we leave in combi oven on steamer.
Frozen fruit chunks works well. If you have a combi, that works too. At work, I vac pack the frozen fruit with the sugar. Then place a steam oven set between 85 degrees to 95 degrees. So all the flavour is locked in. Then I chill overnight in the bag and then I strain the next day.
This is much better, than doing an extract and wait weeks to use.
I am also going to try making a few different flavour with the long version
@@AveryRaassen Thank you, be waiting for that, I think this is better than buying from store, It refreshing drinks for the summer, right?
@@villanuevaruth21 If you add soda water and ice, this would be a lovely drink!
What film would you suggest to surround the bowl with, does this work well with mixed berries?
Regular cling film/ plastic wrap. If you bowl has a lid, that works too. Absolutely, Mixed berries works.
I find that cheong preserves the flavors better.
Also it's healthier if you don't pasturize it, because good bacteria.
I've had some sit at room temperature for months now and it's still fine.
I find that especially rose cheong is best when it's had a week or so to ferment. Really intensifies the rose flavor for some reason, not really true for other flavors.
I have got a list of cheong flavours I want to try one day.
In the step using a bain-marie, instead of plastic wrap on the bowl, can I use the plastic cover (Pyrex) that goes with my heatproof bowl? I am trying to reduce the amount of waste and single-use plastic I use in my baking endeavors.
Yes you can or you can also use a metal lid if you have one, preferably one without a hole to trap the moist and steam.
Freyja - I had this question as well 🍓 Thank You!
This is definitely going in the To Make queue 😍
Can this be used for candy making? Like if I wanted to use this for making taffy?
I have made Marshmallow and Lollipops with them. I wouldn't go higher than that otherwise it can alter the taste of the fruit.
Would a pressure cooker work? On minimal heat without letting the pressure release?
It might. I don't have a pressure but now I am curious to try. If you do, let me know how it goes?
Hello there, can I do this to any kind of fruits like melon cantaloupe, water melon etc. Thank you to the reply
Great question. For now I would suggest any kind of Berries and for the melon or water melon, I am trying in the future a process called "Cheong" where you mix 1/2 fruit or and 1/2 sugar and let it infuse and after weeks, strain and then you get a concentrated flavour.
Cool how long do they keep?do have to keep in the fridge
They keep for a good 7 days in the fridge. Or freeze for a good 3 months.
How long can you store these to maintain the freshness?
Keep them for a good 7 days in the fridge or a good 3 months in the freezer.
Can it be used in a cake batter to bake a strawberry cake. Or will the flavor be baked out
The flavour will get lost. Cake batter I would recommend flavouring or very special paste for cakes like compound flavourings. This is more for like drinks, sauces. I hope that helps.
Why do you advise not pressing the raspberry residue left in the sieve?
The pulp can make the essence go cloudy but if you don't mind the look and just want the flavour and the most out of it, then you can press.
Cuanto tiempo se conserva este producto?
Puede durar una o dos semanas en el frigorífico o unos buenos 6 meses en el congelador en un recipiente.
Does this work the same with fruit like apples and peaches? I would live to make fruit flavours for candy making
Yes, it does. It's works for Cherries, Peaches, Nectarines and I have also done Rhubarb. Some of them not alot comes out but when it does, the flavour is intense.
How long do these keep? And do they have to be refrigerated?
I freeze mine in a zip lock bag. They freeze well for 6 months. In terms of keeping them in the fridge, they are good to keep for up to 1 week. It is better to freeze and then take out what you need.
Csn you make jam or marmalade with the left over fruit?
Yes you can. Not only limited to fruit leather or smoothie.
What could I substitute plastic wrap with?
You could use a lid with out any holes.
You could dry the rest of the pulp, either in a dehydrator, an oven or a freezer drier :-) Put the dried berries in a spice grinder or coffee grinder and you'll have powders of the pulp :D
That is correct!!!
Just want to ask can we squeeze that remaining unfiltered barries to get more asence?
You can but then you run the risk of your essence going cloudy. If you don't mind then go ahead.
@@AveryRaassen thank you for your response, I really appreciate!
Isn't an ''essence'' alcool based? this seems simply a syrup to me that just used the water contained in the berrie instead of adding extra water
Essense can be alcohol based but in this case it is flavour extraction. I want to try one to distille this liquid.
is there a means to eliminate the sugar? Have you tried it with alternative sugar replacements, such as Allulose?
You don't have to add the sugar. I did it to help with the sourness of the berries.
@@AveryRaassen 👍
Hi! I was wondering if this method is good for using to essential oils. Thank you
And is it okay if I don’t have powdered sugar? Would cornstarch be a good replacement if starch is needed
This method is not good for essential oil due to several reason like shelf life, water content and extraction method.
If you don't have icing sugar, just regular white sugar would work just fine.
@@AveryRaassenthank you so much!
What would you use this in and how?
You could put in a drink like bubble tea, or use it to garnish a Panna cotta or Posset. You could have citrus versions of this and place it on top of oysters. I used to work in a Japanese restaurant many many years ago and I had to make a sweet ginger version of these using a different method and they would use it for their sushi selection.
Now does this mothod only work for berries or would it work for like kiwi , lemon or something like those?
I haven't tried with with Kiwi or Lemons. I have done it with Rhubarb, Nectarines and Peaches and it works. A friend has done it with cherries and that works too. Of course, each fruit has a different output on liquid quantity.
I like the way you make it: but in some other people use to simple just boils the strawberry🍓. Sir what we can add for long life Essence?
You could simply just freeze the Essense and take out however much you need, that way you can keep it for a very long time. Keep it in an airtight container or vacuum bag.
Hello... is the sugar necessary for the process or you can do it without. Also, can you do these for say, mangoes and pineapples?
The sugar helps to extract moisture from the Berries and to balance the sweetness. Since I used Icing sugar and there is alittle starch in the Icing sugar to prevent it from clump it acts as a slight thickening agent giving the end syrup body. I haven't tried this process with pineapples or mangoes but in the future I am going to try a process called 'Cheong' where you mix (fruit e.g. Pineapple/ mango and etc plus equal part sugar and leave it for a couple of weeks and then strain) Do not blend or over mix the fruit during this process and after there should be an intense syrup. The longer the more intense.
@@AveryRaassen Have you since tried this with pineapples and is there are reason why you dont want to use your method to test pineapples?
@@reybati I havent started this process yet. I could try it out one day and definitely release a video of my findings.
@@AveryRaassen Thank you for your quick response! I just replicated your rasberry essence shown in the video! I have rather different applications as I intend to use it for flavoring for my hookah tabacco
I found your video tutorial very helpful, very precise and informative. I appreciate it.
@@reybati I hope you enjoy the raspberry hookah tobacco!
Can this be used to make flavored honey?
It would be better to use extract or oil based. The water content in the essence can make the honey go bad or alcoholic over time. I have done with the candied Grapfruit and cooked in honey and after a few months in the jar, it became alcoholic.
What s its storage life?
7 days in an airtight container or a good 3 months in the freezer in a zip lock bag.
Can we make it without sugar or without heating honey ?
Yes you can. You can do the same process without the sugar, it might be sour, but you can always adjust with either honey or other natural syrups, like date syrup, rice syrup and etc.
Hi Chef... I like your style. - Chef. Great Video!
Thank you for the support!!
How do you store it?
You can store it in an air tight container in the freezer for a good 6 months or zip lock bag or vacuum seal bag. It will keep for a good 7 days in the fridge.
What do you use these in?
Cocktails, Fruit Caviar (I have a video), sauce for Panna Cotta, Fruit Based Mousse, Syrup for Drizzle Cakes as examples
Can this method be done with munk fruit or Manuka honey?
What are you planning to do with the manuka honey? Munk fruit may not yield as much liquid but you can try and let me know.
How do you store this? Just in a cabinet or does it need to be refrigerated?
oh and can it be any frozen fruit? Like mango, pineapple, passionfruit etc......
It needs to be refrigerated or frozen if you want to keep it for longer.
@@wendiwitherell39 it can be an pulpy fruit. I recently tried this method on some Yellow Tomato to extract the clean juice. It worked and it gave the tomato some sweetness as well.
How do I do it with mango?
I will have to try it with mango to see if it will work
Any way to do it without sugar?
You don't have to add the sugar. I did it to help with the sourness of the berries.
What temperatur is your water bath?
The water was simmering.
Can I use these in making candy or will that burn?
I have used it to make marshmallow where I need to bring it to 116 degress and that's fine.
I'm having trouble understanding how this works. Like how did the strength of the rapsberrry liquid increase all the way to tasting 100 raspberries in one tbsp?
That was a figure of speech. If you eat 1 Raspberry, sometimes the flavour is mild or purely sour but if you try 1 tbsp of the Raspberry essence it's like eating 100 Raspberry combined to get the best uniform flavour since they were cooking together.
@@AveryRaassen I think I understand what you're saying. Do you know if there's any way to make extracts out of ordinary fruit at home that are as strong as the extracts you can get at the food store?
@@braumenheimer9607 One day, I want to experience anf experiment with distillation to try and get the most out of flavour but that requires some equipment.
@@AveryRaassen AWESOME OPOSSUM!
Once they are made, how are they stored and used? How long can they be stored?
You can keep them in zip lock bag or air tight container in the fridge for a good 7 days or in the freezer for a good 6 months. You can use them for cocktails, jam making, mousse making, or make Caviar. I hope that helps.
@@AveryRaassen Thank you! I’d love to see a video from you demonstrating some of these uses.
@@hortondlfn1994 I have the fruit Caviar on my Channel and I use the Berry Essence as a sauce for the Panna Cotta recipe in my video as well.
@@AveryRaassen Great! I look forward to watching them. Thanks!
If I put citric acid or another preservative, how much longer would these last? Also, would that interfere with the clarity and would it cause any issue with using them to make caviar?
Acid would breakdown the setting of gelatine and agar. You could preserve the caviar in other ways like freezing the caviar in Oil and then refreshing with the same flavour liquid.
Got it, thank you! And I assume just adding more gelatin and agar agar wouldn't change that?
@@ayyyelectronica I haven't tried, you might have to experiment with that.
How much ml you get out of the 500 grams frozen raspberry ?
It can vary but on a good average about 150 ml
How long do they last?
They last for a good 7 days in the fridge or up to six months in the freezer
I just wish the storage and holding time was listed in the video. Nothing was mentioned of how long it lasts nor how to store it. It doesnt say if this is like the lorann non alcohol flavors you can buy that are shelf stable and last for a long time or if these need to be refrigerated.
You can store it in the fridge for a good week and check from there or keep it in zip lock bag/ container in the freezer for a good 6 months.
How can i make suger free essense?
You can do it without the Icing Sugar or you can use a sugar substitute like honey or agave syrup. I hope that helps.
Well, for starters, you can't use fruit as all fruits contain sugars.
Can you make this flavors !
candyfloss
Cookie dough
Caramel
Lemon cheesecake
Vanille custard
Marshmallow
These flavours might require distillation.
How to make essence from sandal wood plz make video
That probably is either alcohol based or from distillation.
@@AveryRaassen HOW IS PROCESSES OF DISTILLATION
I know that you say to do this on frozen berries but can this be applied on any fruits, including fresh ones. We have a bunch of fruits that are native in our country and would want to try to extract their essences and to flavor some foods with it.
Also, what kind of foods can you use it on with this, does this include cakes?
This type of essence it too weak for cake. But it will work for making things like cocktails, fruit caviar (like on my channel), fruit based marshmallow, fruit based mousse. I haven't tried fruits with heavy pulp. I might have to change the method to extract the liquid from things like mango as it it dense.
@@AveryRaassen Oh mousse, I guess this should work for frostings and ice cream too, right?
@@Magicwaterz It could be made into a sorbet. For Frosting, it might split the butter because there is alot of water content unless you reduce to a thick syrup, concentrating the flavour even more, then yes
You dont use preservatief? There is water in this
Correct. No preservatives here. So to keep it longer, freeze it in a container.
Silly question - if I allow the frozen berries to thaw overnight before starting this process - would it reduce the amount of time to heat the berries? I have frozen blueberries, blackberries, raspberries, cherries and strawberries that I plan to use to make your fruit essence recipe.....
I would recommend mixing the icing sugar with the berries/ cherries even when frozen and then you can thaw them in the fridge overnight. This will allow the sugar to draw a good amount of the moisture out from the fruit. You can then cut it by 30 mins cook time. The more important part is allowing it to cool in the liquid over night to really infuse.
@@AveryRaassen Thank you for the guidance, Avery - I might try one batch of blueberries this weekend 👍
Back then I was able to enjoy with some Soda Lemonade and Blueberry Essence as I had left over and that was a really refreshing drink during the hot months here.@@Jeepy2-LoveToBake
@@AveryRaassen Oh, that does sound quite refreshing!
Tight technique
Thank you for the support!!!
I don't know if anyone else mentioned it but you are using an electric stove. if you use a gas burner it is not safe to use the cling film like that. it absolutely will burn since the hot gases flow up the side of the pan/pot
You are indeed correct. Good kitchen awareness.
So what should be done if you have a gas stove?
@@safiyyah2533 You could use a lid without any holes to trap the moisture in.
Tou neglected to mention what they can be used for. I was searching for fruit essence to mix with drinks to replicate those expensive store bought ones. They seem to be clear liquid but impart a very pronounced fruit essence. Makes me believe they could be using artificial flavours but their label marketing says otherwise.
This is great for cocktails, drinks, for making a fruit sauce, or fruit caviar like on my channel.
I'm just curious, Where can the essence of berries be used?
I have a few videos for this. The fruit Caviar, sauce for the Pannacotta. Make syrups for cocktails, mock tails and other drinks. Use it to flavour sponges to soak.
How to make juice in only 100 steps.
Actually it's 106 steps.
Right. Waste of time
The blackberry is slightly lighter than the raspberry. That's interesting.
I found that fascinating as well
i thought it was really clear as water..😁
Thank you!!!!
Stevia or monkfruit are much better than icing sugar!
I will give that a try one day
You should do it workout producing so much plastic waste.
I could have used a pot lid.
I thought these were blushes 💀
As in makeup?
@@AveryRaassen yes
@@AA-wm2ty That is a first. That made me smile, haha