Gloop Gloop
Jun. 6th, 2022 08:34 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Strawberry Sauce.
1 Tbsp fresh lemon juice
1/2 tsp unflavored gelatin powder
1 lb strawberries, hulled and quartered
1/3 cup sugar
Combine lemon juice and gelatin; mix to dissolve gelatin. Set aside. In a medium saucepan, combine strawberries and sugar. Place over medium-high heat and bring to a boil, stirring occasionally. Reduce heat to medium-low and simmer for 8-10 minutes. Add the gelatin mixture, stirring to combine. Continue to simmer, occasionally stirring, for 5-7 minutes longer until sauce is thickened. Remove from heat and cool to room temperature. The sauce will thicken up slightly as it cools and even more with refrigeration.
What worked: This worked nicely on cheesecake. It wasn't a shellac as you see in a diner pie topping, but it was thicker than just mashing strawberries and sugar together.
What didn't: Since it was still gloopy, it dripped over the edge when we cut the cheesecake and the half left looked like something in an emergency room.
Will I make it again? This will be a go-to if I want sauce for a cheesecake instead of jam or plain fruit.
1 Tbsp fresh lemon juice
1/2 tsp unflavored gelatin powder
1 lb strawberries, hulled and quartered
1/3 cup sugar
Combine lemon juice and gelatin; mix to dissolve gelatin. Set aside. In a medium saucepan, combine strawberries and sugar. Place over medium-high heat and bring to a boil, stirring occasionally. Reduce heat to medium-low and simmer for 8-10 minutes. Add the gelatin mixture, stirring to combine. Continue to simmer, occasionally stirring, for 5-7 minutes longer until sauce is thickened. Remove from heat and cool to room temperature. The sauce will thicken up slightly as it cools and even more with refrigeration.
What worked: This worked nicely on cheesecake. It wasn't a shellac as you see in a diner pie topping, but it was thicker than just mashing strawberries and sugar together.
What didn't: Since it was still gloopy, it dripped over the edge when we cut the cheesecake and the half left looked like something in an emergency room.
Will I make it again? This will be a go-to if I want sauce for a cheesecake instead of jam or plain fruit.
