A sharp, true raspberry hit for anywhere a watery mix needs fruit character without losing it in the oven - that is the job of Raspberry Flavour Burst, the water-soluble member of the range.

It is water soluble, so it stirs straight into batters, creams, fillings and icings, and it is bake-stable, holding its berry note through baking rather than fading. For fat-based work such as tempered chocolate or a plain ganache, this is not the bottle to reach for - that calls for the separate, oil-soluble Raspberry Flavour Oil instead; the two pages cover different jobs and are worth keeping apart on the site.

How to Use Raspberry Flavour Burst

Use at 0.5-1.5%, measured by the teaspoon and tasted as you go - raspberry carries plenty of natural sharpness, so build it in stages rather than all at once. Stir it into cake or sponge batter before baking, fold it through a buttercream or cheesecake filling, or finish a coulis or dessert sauce with it. Keep the bottle tightly closed, in a dry place at room temperature and out of direct sunlight.

Pairings and Ideas 

Raspberry's sharpness balances rich, sweet bakes and rich fillings alike, and it partners well with chocolate of any colour.

• Raspberry buttercream and macarons
• Raspberry fondant fancies and iced bonbons
• Raspberry coulis and dessert sauces
• Raspberry cheesecake and mousse fillings
• Raspberry Bakewell sponge and traybakes
• Raspberry and white chocolate drizzle cake