Making a Good Raspberry Coulis
Making a good raspberry coulis might seem like something only a fancy chef would do, but it’s actually really simple. This easy sauce can make any dessert feel a bit more special, like a homemade chocolate lava cake with raspberry sauce. You can use it on just about anything!
Ingredients
- ○ 1 package frozen raspberries (thawed a bit) or fresh raspberries
- ○ A little bit of water
- ○ A pinch of salt
- ○ Sugar (to taste)
- ○ A squeeze of lemon juice (optional, for a tart lift)
Instructions
- Get your raspberries, water, salt, and sugar into a pot. If you’re using frozen berries, letting them thaw a little beforehand helps them cook faster.
- Start cooking on medium heat. Once it gets going, turn the heat up to medium-high to get it simmering.
- As the mixture heats up, start crushing the berries with a spoon or potato masher. You want to break them down.
- Once it starts bubbling around the edges, lower the heat back to medium. Keep a gentle simmer going. Stir it occasionally so everything cooks evenly.
- Cook the coulis for about 6 to 8 minutes in total. You can tell it’s thickening when you dip a spoon in and run your finger across it – if the line stays, it’s getting there. It should move slowly on the spoon.
- If you want a little brightness, stir in some lemon juice towards the end. Give it a taste to make sure it’s how you like it.
- Now, if you don’t like seeds, push the hot coulis through a fine-mesh strainer. Use the back of a spoon to press all the liquid through, leaving the seeds behind. Scrape the underside of the strainer often to clear the holes.
- Let the coulis cool down. It will thicken up more as it cools.
Storage
Once cooled, you can pour your coulis into a bottle or a jar and keep it in the refrigerator. It’s great to make ahead and have ready for tomorrow, perhaps even for a refreshing easy homemade raspberry sorbet.
[wprm-recipe id=”7551″]