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Raspberry Coulis
This is my recipe for raspberry coulis. It's a vibrant, tart-sweet silky smooth raspberry sauce made simply by simmering berries with a little sugar, blitzing, and straining until smooth. A restaurant favourite!Not all recipes simmer on the stove but I like to because it makes the sauce more syrupy and it combines better so it clings to things and doesn't "bleed" on the plate. I don't always strain but I do when I'm cooking to impress, or for refined desserts like Pana Cotta. I'm sharing this recipe as a filling for Pavlova Bombs which is the primary recipe for today. And yes, it's even more fun than the name suggests!
👥 1 Servings⏱️ Prep & Cook: 12 min⏳ Prep: 5 min🔥 Cook: 7 min👤 Nagi📖 recipetineats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●blender
- ●bowl
📝 Preparation Steps
1
Heat and mash - Place ingredients in a small saucepan over medium heat. As it heats up, the raspberries will release liquid. Once the liquid is simmering and the raspberries soften, mash them up with a fork.
2
Simmer for ⏱️ 3 minutes. Puree with stick blender (you can do this in the saucepan if the head of the stick blender is submerged, else, transfer mixture to a jug).
3
Strain into a bowl (optional), pressing out as much coulis as you can. Discard seeds.
4
Cool fully on the counter then refrigerate until required, it will thicken. Once cool, you can thin with a little water if needed. Typically served cold, but it can also be used warm!
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