RASPBERRIES ON THE VERGE
Level 2
Hot Raspberry-Basil Ice Cream Sauce
from Todd Stein of mk restaurant, Chicago
Todd likes to cook up a couple pints of raspberries-on-the-verge with a few tablespoons of granulated sugar and just enough water to cover. He uses a shallow, uncoated skillet or saucepan. Starting off on high heat until the mixture begins to boil, he lowers the heat to a gentle simmer, continuing to cook for about another 10-15 minutes.
Cookware tip: Why non-coated pans? Wine, vinegars and the acids in raspberries are caustic enough to erode coated pans. Not only will the pot have to go in the garbage, but your sauce will too.
Todd’s preference is to add a few tablespoons of red wine and sometimes even red wine vinegar for a little extra tartness, depending on the mood he’s in! The mixture should be stirred until the sugar is dissolved. When fully cooled, Todd pours the liquid through cheesecloth placed over a bowl or through a fine strainer. After separating the juice from the berry pulp and seeds, he presses the remaining pulp with the back of a spoon, making sure to catch every delicious drop of juice.
For a thicker, more berry-licious sauce, Todd reduces the sauce a bit more by cooking at a gentle simmer. For a consistency designed for pouring over ice cream, he pulses the berries in a food processor until the texture is just right. For a finishing touch, mint makes a great edible garnish, but don’t limit your imagination. Lavender and even basil make wonderful aromatic garnishes.
