Raspberry coulis

Raspberry coulis

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

Ingredients

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

Method

  1. Put the sugar and water into a saucepan. Place over a low heat and dissolve the sugar, using the handle of a wooden spoon to gently agitate the sugar to prevent it from ‘caking’ on the bottom of the saucepan. 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 raspberries into a food processor, pour on half the sugar syrup and blend to a purée.
  5. Strain the coulis through a chinois or fine sieve into a bowl to remove the seeds.
  6. Taste and adjust the consistency and sweetness with lemon juice or some of the remaining sugar syrup. The coulis should have a ‘floodable’ consistency.

Variations

  • Any soft fruit can be used to make a coulis, such as strawberries and blueberries. Fruit juice, sugar syrup or water can be used to thin the sauce.
Tags:
Leiths School of food and wine
cookery course
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