Raspberry Dessert Sauce
- 400 g Tree Top Red Raspberry Puree, 28° Brix, Past (307538) 90 g water
- 39 g sugar
- 19 g cornstarch
- 90 g water
Mix sugar and cornstarch together in a medium saucepan. Add water and puree. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Cover and chill.
Serve sauce over cheesecake or other desserts.