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.
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
