One of my favorite fillings for all manner of desserts is raspberry buttercream. I use fresh frozen raspberries. The berries go in a sauce pan with a tad of water over low heat until thawed. I strain, reserving the juice for washes and such and then set about pushing the pulp through a mesh sieve to use in the butter cream sans seeds. I bought a food mill several years ago but it is not fine enough to keep out the seeds. Am I torturing myself for no good reason and am totally overlooking some commonly used super easy method, or is my method pretty much the only way to ensure no seeds.
post #1 of 11
9/5/07 at 3:35pm