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How to make Essence of Berries - Clear and Natural Intense Flavour from Berries

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Making Essence of Berries from start to finish. Great fresh concentrated flavours made at home for various projects. Can be used in so many different ways. No wastage when making this.
#berries
#essense
#flavour
Recipe Breakdown
500g of Whatever Frozen Berries
100g of Icing Sugar
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Опубликовано:

25 авг 2024

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Комментарии : 199

@adamchurvis1 Год назад

4:37 Always wet your straining cloth before straining! Otherwise you only suck up and throw away a good portion of what you are trying to strain. Having it wet to begin with enables filtering without "priming" it with that juice. Prime it with water instead.

@AveryRaassen Год назад

Thank you for that tip!

@Lavenderrose73 Год назад

Oh my gosh, I never would have thought of that! Good to know if I ever do with those cloths, but I don't have those and I may just go with the first straining and not worry about it from there. I've got strawberries and the baker's sugar which isn't powdered sugar, but it's still dissolves more easily than regular granulated sugar. I just started the timer for 2 hours with my 2 lb of strawberries that I took the time to slice a couple times through to get more surface area. I don't have that kind of coffee filter either, but I do have a French press and I was wondering if that might suffice for a second straining.

@adamchurvis1 Год назад

1:48 Even more important for sealing the vessel while under gentle heat is to capture the flavor compounds rather than letting them spew into the air. People talk about how great the kitchen smells during cooking, failing to realize the flavor and scent are NOT infinite; they are finite measures of chemical substances which one should endeavor to retain in the substance being cooked, not throw it away into the air.

@AveryRaassen Год назад

Very true.

@Jeepy2-LoveToBake 7 месяцев назад

Made Strawberry, Raspberry, Blackberry, Blueberry and Dark Cherry essences this weekend - cooked them on Saturday, then strained the essences today. Sampled each essence - what a fantastic explosion of flavors - will use them in Avery's other recipes that call for berry essence. Photos have been posted.

@katberinger2049 Год назад

I for one would love to see the Cheong technique demonstrated. Wondering if this works with different textures of fruit ( I.E. Bananas, coconut, jackfruit, grapefruit, kiwi, etc.) I’m so delighted that I found your channel, as your style is unique. TY!

@AveryRaassen Год назад

I think for certain fruits the cheong. Method is nessary to extract and also preserve with its higher sugar content. I will one day invest in the time to experiment with the cheong method. Also, I have been casually researching distillation and a distillation kit. I really want to try to get powerful droplets of flavour. Also, thank you for your support.

@laken1804 Год назад

Probably cherry.

@xXnxanatorXx Год назад

@AveryRaassen interesting regarding distillation. I've done many experiment it's simple with distillation it's a similar experiment with making essential oils but the easier way I would go with, you would have to use a boiling flask separation filter and condensator flask, set up the boiling flask with a 2 way separation flask with the condensator as a output. To have a higher purity and stronger flavor you would also invest in a UM filter and a to increase the clarity more. Just a note with certain berries or fruits like durian or mango depending on the fruit itself you would also want to take a look into, using a hydrolic filter press that way you can easily press out certain pulps that are more on the pastier side like the 2 I mention earlier especially durian since it's very pasty only certain fruits would need it.

@konstantinshmyrev2239 8 месяцев назад

⁠@@xXnxanatorXxdurian? Isn’t that one fruit that smells like rotten shit? Dude, that’s a nice one 😂

@IcoBland_Shadow Месяц назад

Oh! So cool! I did something simular with orange and banana peals but minus heat part. Just put sugar and peals together and put it in the refrigerator. Wait for sugar to melt.

@angeltabot3932 7 дней назад

That would be called olio saccharum which translates to oil sugar because citrus peels are oily.

@Heyitsdash Год назад

This situation is SERIOUS!!! He was not exaggerating about how powerful these turn out

@AveryRaassen Год назад

Which flavour did you try making?

@laslw Год назад

Im trying them all since I'm in the rare opportunity to where I have access to all berries at once. I lost smell due to *the* virus and even I can smell it faintly.

@AveryRaassen Год назад

@@laslw That is fantastic that you access to all the berries at once. I am sorry to hear that you lost smell due to the virus but I am happy that you are able to smell some of it.

@laslw Год назад

@@AveryRaassen it's no big deal but it's a telling thing when something is so strong that I can smell it. Thanks for the recipe, man. Works like a charm 👍

@AveryRaassen Год назад

@@laslw I am happy. Let me know which is your favourite.

@Dark_HumourYT Год назад

thanks! Going to use this in my fruit caviar!

@AveryRaassen Год назад

Super. Let me know how they turn out.

@stella.r2708 Год назад

I did this with apples. Worked perfectly! Cheers

@AveryRaassen Год назад

That is amazing.

@GogiRegion Год назад

I never thought to use icing sugar for this. I've done it with regular sugar, but you need more of a 1:1 ratio with that. It sounds like the finer sugar lets you use less, meaning more berry flavor.

@AveryRaassen Год назад

There is a more intense Berry flavour due to the less sugar used and also because in Icing sugar there is alittle starch to prevent the Icing from clumping, it makes the essence more full bodied.

@joecarl6143 4 месяца назад

Very informative. Thank you. My pastries and mead will benefit immensely from this!

@AveryRaassen 4 месяца назад

Wonderful! I am glad you enjoyed the video!!!

@Den-vv8dx 3 года назад

Im so glad ive had my food before watching one of these because damn do your videos make me drool.

@khal3d82 Год назад

Thank you you’re a legend

@AveryRaassen Год назад

I am glad you enjoyed the video

@dmitripopov8570 4 месяца назад

Thank you!

@AveryRaassen 4 месяца назад

You are very welcome!!!

@sonipitts 2 года назад

This is definitely going in the To Make queue 😍

@villanuevaruth21 Год назад

This is much better, than doing an extract and wait weeks to use.

@AveryRaassen Год назад

I am also going to try making a few different flavour with the long version

@villanuevaruth21 Год назад

@@AveryRaassen Thank you, be waiting for that, I think this is better than buying from store, It refreshing drinks for the summer, right?

@AveryRaassen Год назад

@@villanuevaruth21 If you add soda water and ice, this would be a lovely drink!

@freyja8988 2 года назад

In the step using a bain-marie, instead of plastic wrap on the bowl, can I use the plastic cover (Pyrex) that goes with my heatproof bowl? I am trying to reduce the amount of waste and single-use plastic I use in my baking endeavors.

@AveryRaassen 2 года назад

Yes you can or you can also use a metal lid if you have one, preferably one without a hole to trap the moist and steam.

@GaiaCarney Год назад

Freyja - I had this question as well 🍓 Thank You!

@elijahplays644 Год назад

Amazing video so informative and clear needs millions of views

@AveryRaassen Год назад

Thank you so much for the support. I am glad you enjoyed the video!

@momof3creation207 Год назад

Thank you so much 2nd video and I really love it going to try it

@Jeepy2-LoveToBake 7 месяцев назад

Silly question - if I allow the frozen berries to thaw overnight before starting this process - would it reduce the amount of time to heat the berries? I have frozen blueberries, blackberries, raspberries, cherries and strawberries that I plan to use to make your fruit essence recipe.....

@AveryRaassen 7 месяцев назад

I would recommend mixing the icing sugar with the berries/ cherries even when frozen and then you can thaw them in the fridge overnight. This will allow the sugar to draw a good amount of the moisture out from the fruit. You can then cut it by 30 mins cook time. The more important part is allowing it to cool in the liquid over night to really infuse.

@Jeepy2-LoveToBake 7 месяцев назад

@@AveryRaassen Thank you for the guidance, Avery - I might try one batch of blueberries this weekend 👍

@AveryRaassen 7 месяцев назад

Back then I was able to enjoy with some Soda Lemonade and Blueberry Essence as I had left over and that was a really refreshing drink during the hot months here.@@Jeepy2-LoveToBake

@Jeepy2-LoveToBake 7 месяцев назад

@@AveryRaassen Oh, that does sound quite refreshing!

@XenusMama Год назад

Lovely!!

@AveryRaassen Год назад

Thank you for the support. I am glad you enjoyed the video!!

@manishsingh17u 5 месяцев назад

Great work. What is your thought on frozen 🥭 chunks. Also instead of bain marie set up on gas stove for 2 hours , how about if we leave in combi oven on steamer.

@AveryRaassen 5 месяцев назад

Frozen fruit chunks works well. If you have a combi, that works too. At work, I vac pack the frozen fruit with the sugar. Then place a steam oven set between 85 degrees to 95 degrees. So all the flavour is locked in. Then I chill overnight in the bag and then I strain the next day.

@gabrieletesio6848 Год назад

Isn't an ''essence'' alcool based? this seems simply a syrup to me that just used the water contained in the berrie instead of adding extra water

@AveryRaassen Год назад

Essense can be alcohol based but in this case it is flavour extraction. I want to try one to distille this liquid.

@Florence_O.M Год назад

Hello... is the sugar necessary for the process or you can do it without. Also, can you do these for say, mangoes and pineapples?

@AveryRaassen Год назад

The sugar helps to extract moisture from the Berries and to balance the sweetness. Since I used Icing sugar and there is alittle starch in the Icing sugar to prevent it from clump it acts as a slight thickening agent giving the end syrup body. I haven't tried this process with pineapples or mangoes but in the future I am going to try a process called 'Cheong' where you mix (fruit e.g. Pineapple/ mango and etc plus equal part sugar and leave it for a couple of weeks and then strain) Do not blend or over mix the fruit during this process and after there should be an intense syrup. The longer the more intense.

@reybati Год назад

@@AveryRaassen Have you since tried this with pineapples and is there are reason why you dont want to use your method to test pineapples?

@AveryRaassen Год назад

@@reybati I havent started this process yet. I could try it out one day and definitely release a video of my findings.

@reybati Год назад

@@AveryRaassen Thank you for your quick response! I just replicated your rasberry essence shown in the video! I have rather different applications as I intend to use it for flavoring for my hookah tabacco I found your video tutorial very helpful, very precise and informative. I appreciate it.

@AveryRaassen Год назад

@@reybati I hope you enjoy the raspberry hookah tobacco!

@cams9223 4 месяца назад

You could dry the rest of the pulp, either in a dehydrator, an oven or a freezer drier :-) Put the dried berries in a spice grinder or coffee grinder and you'll have powders of the pulp :D

@AveryRaassen 4 месяца назад

That is correct!!!

@lavalwong 2 месяца назад

Can it be used in a cake batter to bake a strawberry cake. Or will the flavor be baked out

@AveryRaassen 2 месяца назад

The flavour will get lost. Cake batter I would recommend flavouring or very special paste for cakes like compound flavourings. This is more for like drinks, sauces. I hope that helps.

@USSJ2Otaku3084 4 месяца назад

Can this be used for candy making? Like if I wanted to use this for making taffy?

@AveryRaassen 4 месяца назад

I have made Marshmallow and Lollipops with them. I wouldn't go higher than that otherwise it can alter the taste of the fruit.

@ayyyelectronica Месяц назад

If I put citric acid or another preservative, how much longer would these last? Also, would that interfere with the clarity and would it cause any issue with using them to make caviar?

@AveryRaassen Месяц назад

Acid would breakdown the setting of gelatine and agar. You could preserve the caviar in other ways like freezing the caviar in Oil and then refreshing with the same flavour liquid.

@ayyyelectronica Месяц назад

Got it, thank you! And I assume just adding more gelatin and agar agar wouldn't change that?

@AveryRaassen Месяц назад

@@ayyyelectronica I haven't tried, you might have to experiment with that.

@smokeyq6507 6 месяцев назад

Now does this mothod only work for berries or would it work for like kiwi , lemon or something like those?

@AveryRaassen 6 месяцев назад

I haven't tried with with Kiwi or Lemons. I have done it with Rhubarb, Nectarines and Peaches and it works. A friend has done it with cherries and that works too. Of course, each fruit has a different output on liquid quantity.

@leilaarrudamaquiadora9644 2 года назад

Amei

@HomebrewGossips Год назад

Awesome ❤❤❤❤❤

@AveryRaassen Год назад

Thank you for the support!!

@muhammadyasir-kb6cn Год назад

I like the way you make it: but in some other people use to simple just boils the strawberry🍓. Sir what we can add for long life Essence?

@AveryRaassen Год назад

You could simply just freeze the Essense and take out however much you need, that way you can keep it for a very long time. Keep it in an airtight container or vacuum bag.

@tinap6429 3 месяца назад

Can this be used to make flavored honey?

@AveryRaassen 3 месяца назад

It would be better to use extract or oil based. The water content in the essence can make the honey go bad or alcoholic over time. I have done with the candied Grapfruit and cooked in honey and after a few months in the jar, it became alcoholic.

@yogirise2669 Год назад

Hi Chef... I like your style. - Chef. Great Video!

@AveryRaassen Год назад

Thank you for the support!!

@makaylaforbes6719 6 месяцев назад

Does this work the same with fruit like apples and peaches? I would live to make fruit flavours for candy making

@AveryRaassen 6 месяцев назад

Yes, it does. It's works for Cherries, Peaches, Nectarines and I have also done Rhubarb. Some of them not alot comes out but when it does, the flavour is intense.

@manmademonsterbjj 3 месяца назад

Can this method be done with munk fruit or Manuka honey?

@AveryRaassen 3 месяца назад

What are you planning to do with the manuka honey? Munk fruit may not yield as much liquid but you can try and let me know.

@solosamuraiz1526 11 месяцев назад

I just wish the storage and holding time was listed in the video. Nothing was mentioned of how long it lasts nor how to store it. It doesnt say if this is like the lorann non alcohol flavors you can buy that are shelf stable and last for a long time or if these need to be refrigerated.

@AveryRaassen 11 месяцев назад

You can store it in the fridge for a good week and check from there or keep it in zip lock bag/ container in the freezer for a good 6 months.

@adamoreilly7469 8 месяцев назад

What film would you suggest to surround the bowl with, does this work well with mixed berries?

@AveryRaassen 8 месяцев назад

Regular cling film/ plastic wrap. If you bowl has a lid, that works too. Absolutely, Mixed berries works.

@SoulStitch1111 Год назад

is there a means to eliminate the sugar? Have you tried it with alternative sugar replacements, such as Allulose?

@AveryRaassen Год назад

You don't have to add the sugar. I did it to help with the sourness of the berries.

@laken1804 Год назад

@@AveryRaassen 👍

@user-pj9mi9rn4k 7 месяцев назад

Why do you advise not pressing the raspberry residue left in the sieve?

@AveryRaassen 7 месяцев назад

The pulp can make the essence go cloudy but if you don't mind the look and just want the flavour and the most out of it, then you can press.

@MisterMister5893 Год назад

Tou neglected to mention what they can be used for. I was searching for fruit essence to mix with drinks to replicate those expensive store bought ones. They seem to be clear liquid but impart a very pronounced fruit essence. Makes me believe they could be using artificial flavours but their label marketing says otherwise.

@AveryRaassen Год назад

This is great for cocktails, drinks, for making a fruit sauce, or fruit caviar like on my channel.

@masoomipatel8247 4 месяца назад

Can I use these in making candy or will that burn?

@AveryRaassen 4 месяца назад

I have used it to make marshmallow where I need to bring it to 116 degress and that's fine.

@rociomontero3352 5 месяцев назад

Cuanto tiempo se conserva este producto?

@AveryRaassen 5 месяцев назад

Puede durar una o dos semanas en el frigorífico o unos buenos 6 meses en el congelador en un recipiente.

@rashmirathi2174 Год назад

What s its storage life?

@AveryRaassen Год назад

7 days in an airtight container or a good 3 months in the freezer in a zip lock bag.

@jobond3317 Год назад

Cool how long do they keep?do have to keep in the fridge

@AveryRaassen Год назад

They keep for a good 7 days in the fridge. Or freeze for a good 3 months.

@villanuevaruth21 Год назад

Hello there, can I do this to any kind of fruits like melon cantaloupe, water melon etc. Thank you to the reply

@AveryRaassen Год назад

Great question. For now I would suggest any kind of Berries and for the melon or water melon, I am trying in the future a process called "Cheong" where you mix 1/2 fruit or and 1/2 sugar and let it infuse and after weeks, strain and then you get a concentrated flavour.

@wendiwitherell39 2 месяца назад

How do you store this? Just in a cabinet or does it need to be refrigerated?

@wendiwitherell39 2 месяца назад

oh and can it be any frozen fruit? Like mango, pineapple, passionfruit etc......

@AveryRaassen 2 месяца назад

It needs to be refrigerated or frozen if you want to keep it for longer.

@AveryRaassen 2 месяца назад

@@wendiwitherell39 it can be an pulpy fruit. I recently tried this method on some Yellow Tomato to extract the clean juice. It worked and it gave the tomato some sweetness as well.

@hortondlfn1994 Год назад

Once they are made, how are they stored and used? How long can they be stored?

@AveryRaassen Год назад

You can keep them in zip lock bag or air tight container in the fridge for a good 7 days or in the freezer for a good 6 months. You can use them for cocktails, jam making, mousse making, or make Caviar. I hope that helps.

@hortondlfn1994 Год назад

@@AveryRaassen Thank you! I’d love to see a video from you demonstrating some of these uses.

@AveryRaassen Год назад

@@hortondlfn1994 I have the fruit Caviar on my Channel and I use the Berry Essence as a sauce for the Panna Cotta recipe in my video as well.

@hortondlfn1994 Год назад

@@AveryRaassen Great! I look forward to watching them. Thanks!

@zehrag4501 5 месяцев назад

Hi! I was wondering if this method is good for using to essential oils. Thank you

@zehrag4501 5 месяцев назад

And is it okay if I don’t have powdered sugar? Would cornstarch be a good replacement if starch is needed

@AveryRaassen 5 месяцев назад

This method is not good for essential oil due to several reason like shelf life, water content and extraction method.

@AveryRaassen 5 месяцев назад

If you don't have icing sugar, just regular white sugar would work just fine.

@zehrag4501 5 месяцев назад

@@AveryRaassenthank you so much!

@sutrasofdelight Год назад

Tight technique

@AveryRaassen Год назад

Thank you for the support!!!

@Praxis4RageBaiting Год назад

I don't know if anyone else mentioned it but you are using an electric stove. if you use a gas burner it is not safe to use the cling film like that. it absolutely will burn since the hot gases flow up the side of the pan/pot

@AveryRaassen Год назад

You are indeed correct. Good kitchen awareness.

@safiyyah2533 Год назад

So what should be done if you have a gas stove?

@AveryRaassen Год назад

@@safiyyah2533 You could use a lid without any holes to trap the moisture in.

@karmicfenix Год назад

Csn you make jam or marmalade with the left over fruit?

@AveryRaassen Год назад

Yes you can. Not only limited to fruit leather or smoothie.

@agrimghimire7489 Год назад

Would a pressure cooker work? On minimal heat without letting the pressure release?

@AveryRaassen Год назад

It might. I don't have a pressure but now I am curious to try. If you do, let me know how it goes?

@christophe.vankeer8836 4 месяца назад

How much ml you get out of the 500 grams frozen raspberry ?

@AveryRaassen 4 месяца назад

It can vary but on a good average about 150 ml

@diekcelina6311 10 месяцев назад

Can you make this flavors !

@diekcelina6311 10 месяцев назад

candyfloss Cookie dough Caramel Lemon cheesecake Vanille custard Marshmallow

@AveryRaassen 10 месяцев назад

These flavours might require distillation.

@aneta5196 Год назад

What could I substitute plastic wrap with?

@AveryRaassen Год назад

You could use a lid with out any holes.

@dr.nihartarwadi8153 11 месяцев назад

Just want to ask can we squeeze that remaining unfiltered barries to get more asence?

@AveryRaassen 11 месяцев назад

You can but then you run the risk of your essence going cloudy. If you don't mind then go ahead.

@dr.nihartarwadi8153 11 месяцев назад

@@AveryRaassen thank you for your response, I really appreciate!

@dawnjackson6741 Год назад

What would you use this in and how?

@AveryRaassen Год назад

You could put in a drink like bubble tea, or use it to garnish a Panna cotta or Posset. You could have citrus versions of this and place it on top of oysters. I used to work in a Japanese restaurant many many years ago and I had to make a sweet ginger version of these using a different method and they would use it for their sushi selection.

@laken1804 Год назад

How long can you store these to maintain the freshness?

@AveryRaassen Год назад

Keep them for a good 7 days in the fridge or a good 3 months in the freezer.

@kaelandougall Год назад

How to make juice in only 100 steps.

@AveryRaassen Год назад

Actually it's 106 steps.

@Nat-oj2uc Год назад

Right. Waste of time

@diekcelina6311 10 месяцев назад

You dont use preservatief? There is water in this

@AveryRaassen 10 месяцев назад

Correct. No preservatives here. So to keep it longer, freeze it in a container.

@maralhajjar6111 8 месяцев назад

I'm just curious, Where can the essence of berries be used?

@AveryRaassen 8 месяцев назад

I have a few videos for this. The fruit Caviar, sauce for the Pannacotta. Make syrups for cocktails, mock tails and other drinks. Use it to flavour sponges to soak.

@user-dj7oniz6k Год назад

Can we make it without sugar or without heating honey ?

@AveryRaassen Год назад

Yes you can. You can do the same process without the sugar, it might be sour, but you can always adjust with either honey or other natural syrups, like date syrup, rice syrup and etc.

@GeorgiaPeachHolly Год назад

Any way to do it without sugar?

@AveryRaassen Год назад

You don't have to add the sugar. I did it to help with the sourness of the berries.

@jairschroeder1570 Год назад

How do I do it with mango?

@AveryRaassen Год назад

I will have to try it with mango to see if it will work

@Magicwaterz Год назад

I know that you say to do this on frozen berries but can this be applied on any fruits, including fresh ones. We have a bunch of fruits that are native in our country and would want to try to extract their essences and to flavor some foods with it. Also, what kind of foods can you use it on with this, does this include cakes?

@AveryRaassen Год назад

This type of essence it too weak for cake. But it will work for making things like cocktails, fruit caviar (like on my channel), fruit based marshmallow, fruit based mousse. I haven't tried fruits with heavy pulp. I might have to change the method to extract the liquid from things like mango as it it dense.

@Magicwaterz Год назад

@@AveryRaassen Oh mousse, I guess this should work for frostings and ice cream too, right?

@AveryRaassen Год назад

@@Magicwaterz It could be made into a sorbet. For Frosting, it might split the butter because there is alot of water content unless you reduce to a thick syrup, concentrating the flavour even more, then yes

@jenniferakridge5056 Год назад

How do you store it?

@AveryRaassen Год назад

You can store it in an air tight container in the freezer for a good 6 months or zip lock bag or vacuum seal bag. It will keep for a good 7 days in the fridge.

@ricseeds4835 Год назад

What do you use these in?

@AveryRaassen Год назад

Cocktails, Fruit Caviar (I have a video), sauce for Panna Cotta, Fruit Based Mousse, Syrup for Drizzle Cakes as examples

@trojangrad05 3 года назад

How long do these keep? And do they have to be refrigerated?

@AveryRaassen 3 года назад

I freeze mine in a zip lock bag. They freeze well for 6 months. In terms of keeping them in the fridge, they are good to keep for up to 1 week. It is better to freeze and then take out what you need.

@braumenheimer9607 Год назад

I'm having trouble understanding how this works. Like how did the strength of the rapsberrry liquid increase all the way to tasting 100 raspberries in one tbsp?

@AveryRaassen Год назад

That was a figure of speech. If you eat 1 Raspberry, sometimes the flavour is mild or purely sour but if you try 1 tbsp of the Raspberry essence it's like eating 100 Raspberry combined to get the best uniform flavour since they were cooking together.

@braumenheimer9607 Год назад

@@AveryRaassen I think I understand what you're saying. Do you know if there's any way to make extracts out of ordinary fruit at home that are as strong as the extracts you can get at the food store?

@AveryRaassen Год назад

@@braumenheimer9607 One day, I want to experience anf experiment with distillation to try and get the most out of flavour but that requires some equipment.

@braumenheimer9607 Год назад

@@AveryRaassen AWESOME OPOSSUM!