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.
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
I was very happy with my first attempt. The family loved it when served with a rich chocolate cake for Mother's Day lunch.
