Raspberry Coulis
A coulis takes your dessert to the next level, it is just so darn good. You can use any fruit with this method but raspberry is most definitely my favourite. I love how that crimson colour adds life to plating and generates excitement. Use as a sauce, a puddle to place your cheesecake slice on or decorative squiggles and droplets made by placing the coulis in a squeeze bottle. Either way it is totally delish and is definitely something you should make!
It’s almost too easy to be considered a recipe, once you make it you will think wow, that was easy!
This sauce goes so well with anything chocolate or lemon. Take your chocolate cake or lemon cheesecake to the next level by adding some of his coulis to the plate.
I love it over vanilla ice cream and Greek yogurt and it is wonderful with a simple fruit salad full of bananas, strawberries and peaches. Oh my, my taste buds are in overdrive at the moment imagining the treat to come!
This sauce needs just a few ingredients:
- Raspberries: either fresh or frozen
- Caster Sugar: Obviously added for sweetness but it also there to thicken the sauce and help preserve it.
- Lemon Juice: this will add that touch of acidity needed to balance the flavours of the sauce
STORAGE
This amazing raspberry coulis is such a keeper! It can be kept in the fridge for a week, but I particularly love that it can be frozen for up to three months too.
Freeze is small zip lock bags flattened for quick and easy thawing.
Raspberry Coulis
Equipment
- TM3, TM5 or TM6
Ingredients
- 200 grams raspberries fresh or frozen
- 100 grams caster sugar
- 20 grams lemon juice
- 1 tbsp Grand Marnier optional
Instructions
- Place all ingredients into Thermomix mixing bowl and cook 4 min/90°C/speed 4.
- Pass through a sieve to get rid of the seeds.
- Cover with plastic wrap and place into refrigerator or freeze.