RASPBERRY PATE DE FRUIT
- Two 12-ounce bags of frozen raspberries, thawed (4 cups)
- 1 1/4 cups seedless raspberry jam
- 1 cup sugar, plus more for coating
- 3 envelopes of unflavored powdered gelatin (2 tablespoons)
- 3/4 cups cold water
Lightly oil an 8 by 8 inch baking dish.
Line the dish with a piece of wax paper that extends 4 inches beyond the rim.
In a food processor, puree the thawed raspberries with the jam and sugar.
Strain the puree into a medium saucepan.
Boil the puree over moderately high heat, stirring often, until reduced to 3 cups, about 10 minutes.
In a small bowl, sprinkle the gelatin over the water in an even layer.
Let stand until the gelatin softens, then heat the water in a microwave for 20 seconds, until the gelatin dissolves completely.
Stir the melted gelatin into the raspberry puree, then pour the mixture into the prepared dish.
Let cool to room temperature, then cover with plastic wrap and refrigerate overnight.
Just before serving, unmold the pate de fruit onto a work service.
Peel off and discard the wax paper.
Using a sharp knife, cut the pate de fruit into 1-inch squares or triangles.
Spread about 1/2 cup sugar in a shallow bowl. Roll the pieces in the sugar to coat.
Arrange on a platter and serve.
Make Ahead: The pate de fruit can be prepared through Step 3 and refrigerated, covered, for up to 1 week.
Dab with paper towels before proceeding to Step 4.
Total time: 30 minutes, plus cooling and overnight chilling.