Raspberry coulis is the red sauce that pastry chefs often use to decorate your dessert plate with swirls. While it borders on overuse in restaurants, I don't know why it hasn't caught on more as a home condiment. I mean think about it... it's like the fruity cousin of ketchup that turns ordinary sweets into something special.
Drizzle it on breakfast foods like oatmeal, granola, yogurt or pancakes for a vibrant start to your day. Spoon it onto a bowl of ice cream for a dazzling end to your day. It even makes for a fun dipping sauce for a snack-sized plate of sliced fruit in the middle of your day.
Aside from being delicious and versatile, this raspberry sauce is also ludicrously easy to make, taking about five minutes from start to finish. While you can use fresh raspberries when they're in season, this works just as well with frozen berries as well.
Just put the raspberries in a bowl with some sugar and a little water and then microwave them until the mixture starts to boil. This pasteurized the berries to make the coulis last longer, without effecting their delicate fresh taste. A splash of lemon juice intensifies the taste of the coulis, and a quick whirl in a blender helps break up the fruit before it's passed through a sieve to remove the seeds. Easy right?
Once made, the coulis will last for about a week in the fridge, so I like to keep it in a squeeze bottle to make it easy to use.
- Microwave the raspberries, sugar and water until the raspberries start to melt and the resulting liquid starts boiling. How long this takes will depend on your microwave and the temperature of your berries. My frozen raspberries took about 3 minutes in my microwave, but fresh raspberries will take less time.
- Stir in the lemon juice and then dump the raspberries into a blender or food processor. Give the coulis a couple short pulses to puree the fruit, but be careful not to overdo it as the seeds will break up small enough to pass through the sieve which will result in a gritty raspberry sauce.
- Pass the pureed raspberries through a fine-mesh sieve using a silicon spatula and collect the coulis in a bowl below.