Sue Millar Perrys Raspberry Coulis Recipes

RASPBERRY COULIS

Steps:

• Combine sugar, berries, and 1/2 cup water in a saucepan; bring to a boil over medium-high heat. Reduce heat to medium low; cook until sugar is dissolved, about 8 minutes. Use a pastry brush dipped in water to brush down any sugar crystals on the side of the pan. Remove from heat; cool completely. Place mixture in the jar of a blender; puree until smooth. Pass through a fine-mesh colander, and discard solids.

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.

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.

SWEET RASPBERRY COULIS

Steps:

• Warm the water and sugar in a saucepan and stir until the sugar melts to form a light syrup.
• Add the berries and stir to combine. Heat for another minute or so, until the desired consistency is achieved.
• If a less lumpy sauce is required, process some to desired consistency. Another option is to push it thru a sieve or strainer if you dont want berry seeds in the syrup.
• Cool and refrigerate until required.

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 OR STRAWBERRY COULIS

Steps:

• Place fruit and 1 cup water in blender and process until smooth.
• Strain mixture through a fine sieve into a bowl and discard the solids.
• Combine puree, 1 1/2 cups water and sugar in a small saucepan.
• Combine juice and cornstarch in a small bowl, whisking until blended.
• Add cornstarch mixture to fruit mixture and bring to a boil over medium heat.
• Cook 5 minutes or until thick, stirring constantly.
• Strain again into a bowl and discard solids.
• Cool, cover and chill.

SUE MILLAR PERRY'S RASPBERRY COULIS

Steps:

• Put the berries in a food processor. Puree until smooth. Add sugar if needed.

EASY RASPBERRY COULIS

Steps:

• Put the raspberries and sugar in a bowl.
• Mix and leave until the juices are running from the berries.
• Blend to a purée.
• Pass through a fine sieve, to get rid of all the seeds from the raspberries, and chill before use.

RASPBERRY COULIS

Steps:

• In a small pot, combine sugar with 1/4 cup water, and bring to a boil, stirring until sugar dissolves. Cool completely. Purée raspberries, syrup and liqueur in a blender, then strain through a fine sieve.

RASPBERRY COULIS

Steps:

• Purée raspberries with syrup and sugar in processor. Strain mixture (discard solids). Chill until cold, at least 2 hours.