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Rice

Easy raspberry coulis

by
Sally Abé
Simple raspberry coulis

PT15M

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Ingredients

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  • Raspberry coulis

  • 200g of raspberries
  • 1 tbsp of icing sugar
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Method

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1
Place the raspberries in a small pan with the icing sugar and heat for a few minutes until the raspberries collapse and release their juices
2
Transfer to a bowl and blend briefly with a hand blender until the raspberries are puréed. Do not be tempted to over-blend the raspberries as this will break up the seeds and discolour the coulis
3
Pass through a fine sieve to remove the seeds and reserve in the fridge
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Sally Abé

After a five-year stint in the kitchen at two Michelin-starred restaurant The Ledbury, Sally is now head chef at The Harwood Arms in London.

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