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Heat the raspberry puree to 45°C (113°F).
Mix the sugar and pectin NH together in a separate bowl.
Add the sugar-pectin mixture to the puree while stirring continuously.
Add a pinch of citric acid.
Bring to a boil and cook for 1 minute.
Cool and use as desired.
You can pour it into molds and freeze it for future cakes, or store it in a container in the freezer.