A raspberry coulis, or raspberry sauce, looks and tastes fantastic with many cold dessert dishes. In this raspberry coulis recipe, you could exchange raspberries for the fresh fruit of your choice.
- Approx. 200g raspberries
- 50ml water
- 50g granulated sugar
- 1 teaspoon lemon juice
- A little arrowroot, to thicken
- Wash the raspberries and place in a saucepan. Add the sugar, water and lemon juice and place on the hob over a medium heat. Bring to the boil, turn down the heat and allow to simmer for a few minutes.
- Pass the raspberries through a fine strainer, pushing with the back of a wooden spoon into a clean bowl. This should remove any unwanted seeds, etc.
- If you wish the coulis to be a touch thicker, return to the saucepan and put it back on the hob. Mix a little arrowroot with a touch of cold water to form a smooth paste and stir into the coulis a little at a time until you have the thickness you require.
- Allow the coulis to cool. Pour it into a squeezy bottle and the coulis is ready to decorate your cold desserts.