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!
Servings: 1 cup (250 ml)
Ingredients
- 250g/ 8 oz raspberries , fresh or frozen (no need to thaw)
- 2 1/2 tbsp caster sugar (superfine sugar) - or regular/granulated sugar
- 1/2 tsp lemon juice
Instructions
- 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.
- 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).
- Strain into a bowl (optional), pressing out as much coulis as you can. Discard seeds.
- 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!
Notes
- Sweetness - I don't like my raspberry coulis overly sweet so I use less sugar than typical recipes. Some use up to 3 times as much sugar as I do. That's too sweet for my taste, all I can taste is sugar! However, feel free to increase the sugar in this.
- Keeps one week in the fridge, or freezer for 3 months.