Easy raspberry coulis

Name: Easy raspberry coulis
Total time: 15 min
Ingredients: 200g of raspberries; 1 tbsp of icing sugar

by Sally Abé

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Sauce
easy
6
15 minutes

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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 Recipes

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Ingredients

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Raspberry coulis

200g of raspberries
1 tbsp of icing sugar

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Method

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

DISCOVER MORE:

Raspberry Recipes

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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