Raspberry coulis is one of these delicious sauces that comes in useful for many desserts. It’s very quick and easy to make. Here’s a recipe from Leith’s Cookery Bible.
- 340g/12 oz raspberries
- juice of ½ lemon
- 70ml/2½ fl oz sugar syrup
Whizz all the ingredients together in a food processor or blender, and push through a conical strainer.
NOTE: If it is too thin, the coulis can be thickened by boiling rapidly in a heavy saucepan. Stir well to prevent it catching.
A conical strainer, known in the trade as a chinois, is a good bit of kit to have. Nisbets has a nice range of them. But don’t worry if you don’t own one, a fine-meshed sieve will serve the purpose just fine.
Leith’s Cookery Bible
Prue Leith & Caroline Waldegrave
Paperback, 704 pages
ISBN 0 7475 2799 7