This raspberry coulis sauce is a handy trick for any cook who wants an easy way to dress up dessert. Besides adding extra zip to our almond torte, it's good over plain pound cake and turns vanilla ice cream into a cheery sundae. The sauce keeps up to 1 week tightly covered and refrigerated. You can gently reheat over low heat before serving, if you like.
2 cups fresh or frozen raspberries
About 1/2 cup sugar
About 1 tbsp. lemon juice
How to Make It
In a medium saucepan over medium-high heat, bring raspberries and 1/2 cup sugar to a boil. Reduce heat and simmer, stirring occasionally, until mixture starts to thicken, about 15 minutes.
Press mixture through a fine-mesh strainer, using a spatula to extract as much liquid as possible. Discard seeds and skins. Stir in 1 tbsp. lemon juice. Taste and add more sugar or lemon juice if you like. Serve coulis warm or at room temperature.
Note: Nutritional analysis is per 2-tbsp. serving.
as an alternative this goes really well with steak, minus the lemon juice, just bring raspberries, sugar and a little water to the boil, simmer gently for 2 - 3 minutes. Strain removing pips and skin, return to sauce pan to reheat gently. serve with a thick cut medium rare beef eye fillet, creamy garlic mash potato and roasted carrots, garnish plate with 3 or 4 fresh raspberries -- delicious - to plate up like a chef, poor coulis on to plate to cover the base. plate a round of potato in the center. Slice your eye fillet and gently sit it on top of the potato. Add a few carrots and garnis with raspberries. your done...yummy