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Raspberry filling has too many seeds

post #1 of 6
Thread Starter 

I have already made the raspberry filling for a cake and it is in the fridge setting up, but I think it has way too many seeds. Will it ruin the cake? Is it too late to adjust the seed to "jelly" ratio?

 

Thanks!

post #2 of 6

If you remove the seeds the quantity will diminish by  1/4  (if there as as many seeds as you think there are)

 

I would take it out and pass it through a sieve. 'Jelly like' filling  is the way to go . Sounds like a lovely cake .

 

Petals.

 

 

 

 

 

 

 

 

Petals
Réalisé avec un soupçon d'amour.

Served Up
(168 photos)
Wine and Cheese
(62 photos)
 
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Petals
Réalisé avec un soupçon d'amour.

Served Up
(168 photos)
Wine and Cheese
(62 photos)
 
Reply
post #3 of 6
Thread Starter 

Ok, I've got it over a sieve, but it's pretty darn jelly-fied already! Can I add anything, like maybe another dose of cornstarch and water, re-heat, then put it back through the sieve? I'm definitely not too worried about loosing quantity because I've got these mini cake pans that have a little spot in the middle for a filling.

 

Thank you!

post #4 of 6

I would think that you would be able to work it through the sieve using a rubber spatula.

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #5 of 6

Heat it slightly  and whisk it , then  follow with what cheflayne said.

 

 

Petals
Réalisé avec un soupçon d'amour.

Served Up
(168 photos)
Wine and Cheese
(62 photos)
 
Reply

Petals
Réalisé avec un soupçon d'amour.

Served Up
(168 photos)
Wine and Cheese
(62 photos)
 
Reply
post #6 of 6

Remelt it and pass it thru a sieve or cheesecloth

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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