This Bright and Beautiful Raspberry Coulis Goes Great on So Many Things!
Ever since having my first taste of raspberry coulis, the raspberry sauce that is often drizzled over some of my favorite desserts, I just cannot get enough. It is so bright, both in flavor and color and the taste is exquisite. It is so fresh, tart and sweet all at the same time. I had some raspberries I needed to use up recently and had the thought of trying to make it myself and I couldn’t believe how simple and foolproof it was. I am planning to always have this on hand because it takes the most simple dessert and makes it taste exceptional (and you can store leftovers from your batch in the freezer for up to 3 months).
What is Coulis?
Coulis, (pronounced koo-LEE), is a French word for the thick sauce made from pureed and strained fruits or vegetables. Restaurant chefs use coulis as a garnish for both entrees and desserts. Raspberry coulis seems to be the most common these days, and for good reason! Here are some ways you can use raspberry coulis at home to feel like a rock star chef for your friends and family.
Ways to use raspberry coulis:
1. Panna cotta. Panna cotta is an Italian dessert with cream that is sweetened with sugar, flavored with vanilla and holds its shape with gelatin. It is such a lovely and simple dessert but really shines with the freshness of adding raspberry coulis on top.
2. Use as a topping for cheesecake. You could not find a better match for that sweet and tart raspberry sauce than on top of a perfect slice of New York cheesecake. These two were a match made in heaven.
3. Paired with chocolate desserts. Think of doing a beautiful drizzle or pool of raspberry coulis on a plate with a nice slice of chocolate cake, or chocolate mousse. Chocolate and raspberries have always been a great pairing and this sauce is the perfect way to incorporate the raspberry flavor--and even better because there are no seeds!
4. Swirl into yogurt. You could have the most enviable, Instagram-worthy yogurt parfait around with a little raspberry coulis mixed with yogurt, granola and topped with a few berries. Gorgeous and tasty!
5. Poured over ice cream. As great as it would be simply poured over vanilla ice cream, it would go so great with so many flavors, including any sort of cheesecake flavored ice cream, or even a good chocolate one.
6. Lemon desserts. Raspberry and lemon are always great together so if you’ve got a nice lemon pie, ice cream, or even lemon bars--add some raspberry coulis to the mix and you’ve just taken your dessert up a thousand levels!
What doesn’t raspberry coulis go well with is really the question, am I right? :) Do you have any other ways you love to enjoy raspberry coulis? Please share your thoughts in the comments below.
1/2 cup sugar
3 tablespoons water or orange juice
12 ounces frozen raspberries, thawed
1 tablespoon chambord framboise or grand marnier liqueur (optional)
Directions:
Add Recipe to Cook'n
What is Coulis?
Coulis, (pronounced koo-LEE), is a French word for the thick sauce made from pureed and strained fruits or vegetables. Restaurant chefs use coulis as a garnish for both entrees and desserts. Raspberry coulis seems to be the most common these days, and for good reason! Here are some ways you can use raspberry coulis at home to feel like a rock star chef for your friends and family.
Ways to use raspberry coulis:
1. Panna cotta. Panna cotta is an Italian dessert with cream that is sweetened with sugar, flavored with vanilla and holds its shape with gelatin. It is such a lovely and simple dessert but really shines with the freshness of adding raspberry coulis on top.
2. Use as a topping for cheesecake. You could not find a better match for that sweet and tart raspberry sauce than on top of a perfect slice of New York cheesecake. These two were a match made in heaven.
3. Paired with chocolate desserts. Think of doing a beautiful drizzle or pool of raspberry coulis on a plate with a nice slice of chocolate cake, or chocolate mousse. Chocolate and raspberries have always been a great pairing and this sauce is the perfect way to incorporate the raspberry flavor--and even better because there are no seeds!
4. Swirl into yogurt. You could have the most enviable, Instagram-worthy yogurt parfait around with a little raspberry coulis mixed with yogurt, granola and topped with a few berries. Gorgeous and tasty!
5. Poured over ice cream. As great as it would be simply poured over vanilla ice cream, it would go so great with so many flavors, including any sort of cheesecake flavored ice cream, or even a good chocolate one.
6. Lemon desserts. Raspberry and lemon are always great together so if you’ve got a nice lemon pie, ice cream, or even lemon bars--add some raspberry coulis to the mix and you’ve just taken your dessert up a thousand levels!
What doesn’t raspberry coulis go well with is really the question, am I right? :) Do you have any other ways you love to enjoy raspberry coulis? Please share your thoughts in the comments below.
Ridiculously Easy Raspberry Coulis
Serving size: 8
Calories per serving: 94
Ingredients:
Calories per serving: 94
1/2 cup sugar
3 tablespoons water or orange juice
12 ounces frozen raspberries, thawed
1 tablespoon chambord framboise or grand marnier liqueur (optional)
Directions:
1. Combine sugar and water (or orange juice) in a 1 cup (or larger) microwave-safe cup or bowl. Stir to combine. The mixture will be very thick.
2. Cook in the microwave on high power for 2 minutes. Stir for 5-10 seconds to ensure that the sugar crystals are dissolved.
3. Combine frozen raspberries and hot syrup in a blender container. Blend until the mixture is smooth and pureed.
4. Pour puree through a fine-mesh strainer set over a medium-size bowl. Stir and push on the solids with the back of a rubber spatula until all of the liquid has been extracted. This will take several minutes as the mixture will be thick.
5. Discard the seeds. Add the liqueur, if using, and stir to combine.
6. Store in the refrigerator for 5-7 days or in the freezer for 2-3 months.
2. Cook in the microwave on high power for 2 minutes. Stir for 5-10 seconds to ensure that the sugar crystals are dissolved.
3. Combine frozen raspberries and hot syrup in a blender container. Blend until the mixture is smooth and pureed.
4. Pour puree through a fine-mesh strainer set over a medium-size bowl. Stir and push on the solids with the back of a rubber spatula until all of the liquid has been extracted. This will take several minutes as the mixture will be thick.
5. Discard the seeds. Add the liqueur, if using, and stir to combine.
6. Store in the refrigerator for 5-7 days or in the freezer for 2-3 months.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Sources:
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- www.foodforlove.fr
- www.cookingclassy.com
- www.thecafesucrefarine.com
- www.commons.wikimedia.org
- www.pixabay.com
Mary Richardson
Weekly Newsletter Contributor since 2014
Email the author! mary@dvo.com
