Raspberry Coulis Is a Simple and Special Sauce for Your Favorite Dessert (2024)

FAQs

What is raspberry coulis made of? ›

Combine raspberries, sugar, and lemon juice in the bowl of a small food processor. Blend until smooth and sugar has dissolved, 15 to 20 seconds. Adjust sugar if desired, and blend again. Strain mixture using a fine mesh strainer to remove seeds and get a smoother consistency.

In the simplest terms: raspberry coulis is a type of raspberry sauce. A coulis is smoother because it is always pureed and strained so there are no seeds in it. The ingredients are very simple and fruit focused. Raspberry sauce need not be strained and can be a bit chunkier, sometimes with seeds.

A smooth, thick sauce usually made by puréeing and sieving a fruit or vegetable. All kinds of fruits or vegetables can be made into coulis, but common types are raspberry, apricot or red pepper. Coulis are usually drizzled over desserts or savoury dishes, but they can also be used in sauces to enhance their flavour.

Puree vs coulis

While fruit compote can be thought of as being similar to fruit coulis, a coulis is usually cooked for a while longer to make the fruit very soft. The mixture is then pressed through a strainer to make a smooth puree or paste.

Ingredients you will need

Raspberries - 12oz (about 2 cups) of fresh raspberries are used for this recipe. Sugar - Just a small amount of granulated sugar is added for sweetness. Lemon - The juice of 1 lemon (about 2 Tablespoons) helps balance out the flavors quite nicely. Water - ¼ cup is needed.

Coulis is a pureed sauce made from fruits, berries or vegetables. Some coulis recipes require straining (so as to remove seeds.) How long does it keep? You can refrigerate it for up to 2 weeks.

Cornstarch or arrowroot

You'll need about 1 tablespoon for every cup of liquid in the recipe. Mix the cornstarch with equal parts water to create a slurry and pour it into the pot. Whisk continuously over high heat until the cornstarch is well incorporated and the sauce starts to thicken.

The raspberry fruit comes in many delightful varieties, each with its distinctive taste profile. The popular “Heritage,” a red raspberry variety, is prized for its balance of sweetness and tartness, intense fruitiness, and subtle floral notes. “Fall Gold” offers a beautifully mild and sweet flavor with a hint of honey.

A Coulis is a type of thin sauce made from pureed and strained fruits or vegetables, like Strawberries, Blueberries, Passion Fruit or Mango.

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.

How do you make a raspberry coulis Mary berry? ›

To make a coulis for the compote, place half the raspberries in a small blender, add 6 tablespoons of the icing sugar and whizz until smooth. Push through a sieve set over a large bowl and discard the pips.

One way to both cook the berries and preserve them is by making jam. Any leftover berry will do, and you can toss your bruised and blemished fruit into the pot. While refrigerator jam is easier, canning keeps it lasting longer. Blueberry jam, cherry jam, raspberry jam, which are you making this summer?

Something that distinguishes coulis from other sauces is that the purée is not cooked. You might cook the fruit first, if it's necessary to soften it, but once it's soft you add optional ingredients, purée, strain and you're done.

Coulis can be made by pureeing fruits or vegetables, whereas compote is prepared by cooking down fruits until soft. Coulis is basically a fruit in pureed form, but compote has additional ingredients like spices and dried fruits, which lend a complex flavor.

Coulis can be made by pureeing fruits or vegetables, whereas compote is prepared by cooking down fruits until soft. Coulis is basically a fruit in pureed form, but compote has additional ingredients like spices and dried fruits, which lend a complex flavor.

Where a sauce retains much of the pulp and often seed, a coulis is puréed and then strained through a fine mesh sieve for a thinner, silkier mixture. Typically, a coulis is also thickened with a cornstarch slurry, and butter is melted into it for a sweet, rich finish.

Use one tablespoon cornstarch mixed with one tablespoon cold water (aka a cornstarch slurry) for each cup of medium-thick sauce. Thoroughly mix the cornstarch and water together, then pour into your sauce. Cook and stir over medium heat until thickened and bubbly.