Coulis itself is a thin puree or sauce derived from fruits or vegetables, although the term is much more commonly used for fruit based products. Typically used as a drizzling sauce or garnish for plated desserts, coulis are hugely important ands a similar method can be used for many different fruits, but be mindful of the differing sugars levels of fruits, so you will need to adjust accordingly.
Raspberry coulis is a staple product which has many different practical uses in desserts and pastries. Due to raspberry being so versatile in the flavours that it goes with, many desserts are served with a raspberry coulis.
Raspberry Coulis Recipe
- 200g Fresh Raspberries
- 1 Tablespoon Icing Sugar
Raspberry Coulis Method
- Put the raspberries into a sauce pan, and add the icing sugar and stir well so the sugar coats the raspberries.
- Put the raspberries onto the stove, and heat through for a few minutes until the raspberries break down and release their juices.
- Remove from the heat, and blend with a hand blender. Be very careful when doing this, you want to get a puree like consistency, if you over blend it you will
- break down the seeds too much and this will discolour the coulis.
- Pass the mixture through a fine sieve to remove the seeds then allow to chill in the fridge.
