Raspberry coulis

Raspberry coulis

By
From
Botanical
Makes
100 ml
Photographer
William Meppem

Ingredients

Quantity Ingredient
225g fresh raspberries
75g icing sugar
50ml Sorbet syrup
25ml raspberry liqueur

Method

  1. Place raspberries in a bowl and dust with the icing sugar. Cover bowl with plastic wrap and leave for 20 minutes, allowing the sugar to draw the juice from the berries.
  2. Meanwhile, in a saucepan, combine the syrup and liqueur. Warm gently before removing from the heat, combining with the raspberries and liquidising in a food processor. Strain through a fine sieve into a suitable container and refrigerate for up to 1 week.
Tags:
restaurant
chef
high end
cuisine
Botanical
complex
challenging
fine dining
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