As a sommelier and brewer, I have had the opportunity to work with a variety of fruit purees, including cherry puree. When it comes to thickening cherry puree, there are a few methods you can use to achieve the desired consistency.
One common technique is to use cornstarch as a thickening agent. Cornstarch is a versatile ingredient that can be used to thicken a variety of sauces and liquids. The key to using cornstarch effectively is to mix it with a cool liquid before adding it to the boiling cherry puree. This helps to prevent clumping and ensures that the cornstarch is evenly distributed.
To begin, start by measuring out the desired amount of cherry puree. In a separate bowl, whisk together the cornstarch with a small amount of cool liquid, such as water or juice. The amount of cornstarch needed can vary depending on the desired thickness, but a general guideline is to use 1 tablespoon of cornstarch for every cup of cherry puree.
Once the cornstarch is thoroughly mixed with the cool liquid, slowly pour it into the boiling cherry puree while stirring constantly. This gradual addition of the cornstarch mixture helps to prevent clumping and allows the thickening process to occur evenly throughout the puree.
Continue stirring the cherry puree as it thickens, being careful not to let it stick to the bottom of the pan. The puree should begin to take on a thicker consistency within a few minutes. If you find that the puree is not thickening to your liking, you can mix additional cornstarch with a small amount of cool liquid and add it to the puree in the same manner as before.
It's important to note that cornstarch does require heat to activate its thickening properties, so be sure to bring the cherry puree to a gentle boil before adding the cornstarch mixture. If you add the cornstarch to a cold or room temperature puree, it will not thicken properly.
In addition to cornstarch, there are other thickening agents you can use for cherry puree, such as tapioca starch or arrowroot powder. These alternatives work in a similar manner to cornstarch and can be used in the same proportions. However, it's worth noting that each thickening agent may impart a slightly different texture or flavor to the puree, so you may need to experiment to find the one that suits your taste preferences.
In conclusion, to thicken cherry puree, it is recommended to use cornstarch mixed with a cool liquid before adding it to the boiling puree. This method helps to prevent clumping and ensures even distribution of the thickening agent. However, feel free to explore other thickening agents like tapioca starch or arrowroot powder to achieve your desired consistency.