Easy raspberry coulis

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This easy raspberry coulis recipe is quick to make, and can be put to use in a plethora of desserts. Spread into cakes, piled on pavlovas, drizzled over ice cream or spooned onto tarts, this is a truly versatile sauce that you'll want in your repertoire.

First published in 2016
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Raspberry coulis


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
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
Pass through a fine sieve to remove the seeds and reserve in the fridge
First published in 2016

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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