Raspberry coulis

Raspberry coulis

By
From
Under the Walnut Tree
Photographer
Fanny Bergenström

This dainty raspberry sauce is excellent for cheesecakes, poached pears, Peach Melba or individual servings of elegant fruit salad on a pool of raspberry coulis.

Ingredients

Method

  1. Mix fresh or thawed raspberries with icing sugar in a food processor or blender. You will need about 3-5 tablespoons icing sugar for 500 g raspberries, depending on how sweet the berries are.
  2. Pour everything into a fine sieve placed over a bowl. Use the back of a spoon to rub the raspberries back and forth until only the seeds remain in the sieve. Discard the seeds, flavour the sauce with 1-2 teaspoons fresh lemon juice and pour into a small jug.
  3. Raspberry coulis can be prepared a day ahead and stored in the fridge, or frozen for later use.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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