COULIS RASPBERRY RECIPES
RASPBERRY COULIS RECIPE - BBC GOOD FOOD
Make a batch of raspberry coulis to use as a fruity topping for a cheesecake, as a sauce for desserts, to swirl into yogurt or pour over ice cream
Provided by Esther Clark
Categories Condiment
Total Time 10 minutes
Prep Time 10 minutes
Yield Makes 1 x 500ml jar
Number Of Ingredients 3
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.
Nutrition Facts : Calories 13 calories, FatContent 0.1 grams fat, CarbohydrateContent 3 grams carbohydrates, SugarContent 3 grams sugar, FiberContent 1 grams fiber, ProteinContent 0.2 grams protein
RASPBERRY COULIS RECIPE - FOOD.COM
Make and share this Raspberry Coulis recipe from Food.com.
Total Time 20 minutes
Prep Time 15 minutes
Cook Time 5 minutes
Yield 1 1/2 cups
Number Of Ingredients 4
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.
Nutrition Facts : Calories 415.4, FatContent 2, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 3.6, CarbohydrateContent 102.8, FiberContent 19.7, SugarContent 80, ProteinContent 3.6
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