Raspberry coulis recipe
Raspberry Coulis recipe
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|300 g||fresh or frozen raspberries|
|50 g||icing (powdered) sugar or more, to taste|
|2 tbsp||freshly squeezed lime or lemon juice|
A coulis is a smooth, sweetened fruity juice, but also simultaneously a little tart (sweet and sour, in effect). In order to maintain that smooth quality, it is essential to use icing sugar which will quickly dissolve and not appear grainy to the tongue. If you do not have icing sugar, do not use any other; you can make icing sugar quite easily if you have a spice or coffee grinder. A blender with a high blending speed might suffice. Just make sure that the grinder does not carry the odour of coffee, spices or other strong-smelling ingredients. Weigh out a quantity of sugar (granulated, caster or even cubes or lumps, whatever is available) and grind until quite powdery. When it appears to be fine enough, grind it for a minute or so longer, just to be sure – it cannot possibly be too fine. Measure the quantity you wish to use and store the remainder in an airtight container until needed again. It makes an ideal decoration for the surface of cakes, or can be used to sweeten other fruit sauces where its fineness is needed.
Place all ingredients in a blender or food processor and purée until smooth. You may need to stop the machine and press the fruit down with a spatula if any has risen above the blade. Purée for a few seconds more or pulse once or twice, if possible, until smooth.
Pass mixture through a fine sieve, using the back of a spoon to push the fruit through. Discard all solids and seeds remaining in sieve.
Check for sweetness. A coulis is supposed to be tart, but not excessively so. If too sour, add about 1 tsp or ½ tbsp sugar. Stir with spoon and taste again.
If too sweet, add about ½ tsp more of lime or lemon juice and stir with a spoon. Check again. Serve at room temperature for best flavour, or lightly chilled. They can be frozen for long-term storage, but thaw fully before use.
Options: you can use other ripe berry fruits, such as blackberries or strawberries. Whilst blackberries can be handled in the precise manner as raspberries, strawberries will be a little too solid, even when ripe. Discard any over-ripe berries as they will spoil the flavour. Hull the strawberries, cut the larger ones in half lengthwise and place in a saucepan with 1-2 tbsp of cold water. Heat gently on a low to medium light until the berries begin to soften. Add lemon juice and sugar whilst still warm and stir to mix and dissolve sugar. Remove from heat and cool. You may like to try adding a dash of freshly ground black pepper to a strawberry coulis for an unusual flavour that will have some people guessing. Try it on a small sample before committing the batch.
You could also use a coulis as the basis of a sorbet.
ca. 10 min
Grade of difficulty:
Calories per portion:
Reference: Raspberry coulis recipe
Recipe type: xarchivex
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