When you freeze them the juice expands and breaks the cells so they will be soggy. You could mix them in with their juices and arrowroot powder, boil until thick and pour it on top once cooled. Arrowroot is like cornflour but makes for a clearer gel.
Edited by happygurl06, 15 December 2012 - 12:45 PM.
Frozen vs fresh raspberries are quite different, right? I'm making a semi fredo (freddo?? ) and obviously for the raspberries that are going into it, doesn't matter if frozen, but the nice juicy plump ones on top, well.... I don't think the thawed frozen ones will cut it... just doesn't look or feel the same. I might just have to suck it up and pay the $$$ for them fresh a couple of days before.
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