fruit
Strawberry purée
4.9 g1 teaspoon
15 g1 tablespoon
Purée density about 1.0 g/ml; 4.93 ml teaspoon ≈ 4.9 g.
Instead of Strawberry purée
Mixed berriesCook and sieve to a purée. Use the same weight; more tart, so add a little sugar.
Strawberry ice creamOnly for chilled desserts: melt and use the same weight, but it is richer and sweeter.
Strawberry jellyMelt gently and use the same weight; it will be sweeter and set firmer, so reduce other setting agents.
