Raspberry coulis

Raspberry coulis

By
From
How to Cook Pastry
Makes
250 ml
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
50g granulated sugar
75ml water
250g raspberries, (fresh or defrosted frozen)
squeeze lemon juice, (optional)

Method

  1. Put the sugar and water into a saucepan. Place over a low heat to dissolve the sugar, using the handle of a wooden spoon to gently agitate the sugar to stop it ‘caking’ on the bottom of the pan. Try to avoid splashing syrup up the sides of the pan.
  2. Once the sugar is dissolved, use a pastry brush dipped in water to brush down the sides of the pan, to wash any remaining sugar crystals down into the syrup.
  3. Turn the heat up, stop stirring from this point, and bring the syrup to the boil for 2 minutes, then remove from the heat and allow to cool slightly.
  4. Put the berries in a food processor with half the sugar syrup and blend to a purée. Strain through a fine sieve into a bowl. Taste and adjust the consistency and sweetness with lemon juice or sugar syrup. It should have a ‘floodable’ consistency.

Variations

  • Use other soft fruit, such as strawberries or blueberries in place of the raspberries. Fruit juice can be used to thin the coulis.
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