Strawberry Puree

I usually make a large batch of strawberry puree and store the puree in small containers in the freezer (label with weight and date). I use the puree for coulis, flavouring buttercream, making mousse, and swirling into cheesecakes. They are so versatile it's well worth the effort to make a large batch.

Ingredient

• frozen strawberries

Method

1. Defrost strawberries at room temperature.
2. Puree in blender or food processor.
3. Pass puree through a fine sieve to remove excess pulp and seeds.
4. Weigh the puree. Add sugar equivalent to 5% of net weight of puree. Stir until sugar is dissolve.
5. Freeze for future use.