“I was especially perceptive to all things beautiful that morning-raspberries in blue china bowls were enough to make the heart sing.” Irene Hunt
The perfect rich fruity sauce that can add zing to any plain dessert, raspberry coulis is a very handy thing to have in the fridge. It pairs especially beautifully with dark chocolate puddings, lemon meringue pie, pannacotta or to streak through vanilla ice cream for the much-loved raspberry ripple.
WHAT YOU’LL NEED
Equipment:
- saucepan
- high speed blender (we used our trusty Thermomix)
- sieve (ideally a jam sieve)
Makes: enough for 4 servings – 100g
INGREDIENTS
- 250g raspberries
- 1tbs icing sugar
- juice of ½ lemon
METHOD
- Tip all ingredients into a saucepan and heat gently until the raspberries start to break down.
- Transfer to a food processor and blend until smooth.
- Pass through a sieve to remove the pips.
To finish:
Set aside to cool fully until ready to serve alongside your chosen dessert or to streak through your homemade vanilla ice cream just as it comes out of the ice cream maker.
