Raspberry Coulis Sauce With A Chambord Kick Recipes

RASPBERRY COULIS SAUCE WITH A CHAMBORD KICK RECIPE

Steps:

• If you are using frozen raspberries, there is no need to thaw them. Simply rinse and put into a saucepan. Add the water, sugar, lemon rind and juice. Bring to a boil and allow the fruit to cook 5 to 10 minutes. Ideally, using an immersion blender makes it very easily to puree the fruit. Otherwise, you can use a potato masher. It is important that you strain the pureed fruit with a fine mesh strainer. Push the juice through, by stirring the cooked fruit. You will end up with a lot of seeds! Toss the seeds. I prefer to have my coulis sauce a little thicker. I use about 1 to 2 teaspoons of Clear Jel (or cornstarch), with enough water to dissolve it (about 1 tablespoon); whisk completely before adding back to the strained fruit puree. Add this to the strained fruit puree and cook until it thickens. If desired, add the Chambord to the coulis sauce. I like to strain the sauce, again, to remove any potential lumps from the cornstarch (or Clear Jel). Refrigerate until cold. I have stored this for up to 2 weeks, without any problems. Drizzle over ice cream, custards, fruit or panna cota. I've even added this to warm maple syrup for a different flavor with pancakes.

RASPBERRY COULIS

Steps:

• Heat the sugar and water in a small saucepan over medium heat, stirring from time to time, until the sugar dissolves completely, about 5 minutes.
• Put the raspberies and the sugar syrup in a blender and puree.
• Strain through a fine mesh sieve to remove the seeds and stir in the kirsch or framboise, if using.
• The sauce keeps well, tightly covered, in the refrigerator for 4-5 days and freezes perfectly for several months.

RASPBERRY COULIS

Steps:

• Put all the ingredients in a small food processor or use a stick blender to blitz until very smooth.
• Set a sieve over a jug. Tip the mixture into the sieve and push through the liquid using a spatula. Discard the seeds. The coulis is ready to use. Will keep refrigerated in an airtight jar for up to two days.