Raspberry Coulis
19
People talking
This intensely flavored sauce is a real treat served on ice cream, puddings, or poached fruit.
- Ready In:
- 20mins
- Yields:
- Units:
19
People talking
ingredients
- 1⁄2 cup sugar
- 3 tablespoons water
- 1 lb fresh raspberries or (12 ounce) bag frozen raspberries, thawed
- 1 teaspoon kirsch (optional) or 1 teaspoon framboise eau-de-vie (optional)
directions
- Heat the sugar and water in a small saucepan over medium heat, stirring from time to time, until the sugar dissolves completely, about 5 minutes.
- Put the raspberies and the sugar syrup in a blender and puree.
- Strain through a fine mesh sieve to remove the seeds and stir in the kirsch or framboise, if using.
- The sauce keeps well, tightly covered, in the refrigerator for 4-5 days and freezes perfectly for several months.
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I tried it according to your directions, but it made the coulis a pale pink, due to air bubbles. What worked for me was first pureeing the berries and straining them, then stirring in the syrup. I'm going to use it on a lemon raspberry cheesecake!Reply
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After you put it in the food prosesser, you put it on the stove to thicken it before straining. This is just a small tweak that I find improves the texture, but overall, AMAZING sauce. I recommend it on cinnamon cheesecake. :)??Reply
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Not so much a question as an idea,flourless chocho cake wonderful fab ganache fresh darling rasp berry's tumbling all over served with the beautiful coulisReply
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Your raspberry sauce ( I made a mixed berry sauce) was perfect with my Nougat Glace' (Christine Cushings recipe.)Reply
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