raspberry coulis: Last-Minute Dessert Topping: Raspberry Coulis – Orange County Register

Easy Raspberry Coulis Recipe for Last-Minute Dessert

When friends and family stop by for dinner, whether expected or just last-minute drop-ins, I like to have something easy to offer for dessert when time is tight. Raspberry coulis (koo-LEE) is a showy and delicious sauce made from puréed and strained fruit. It can doll up a slice of store-bought angel food cake in a delightful way. Ice cream, pound cake, and cheesecake are also tempting-from-the-freezer candidates.

Ingredients:

• 12 ounces quick-frozen raspberries, thawed but cold
• 1/2 cup sugar

Alternative for raspberries frozen in syrup:

• 2 (10-ounce) packages frozen raspberries in syrup (thawed)
• 1 teaspoon cornstarch
• 2 tablespoons water
• 1 teaspoon fresh lemon juice

For serving: ice cream, angel food cake, pound cake or cheesecake

Cook’s notes:

Many chefs rely on raspberry coulis to create decorative plate presentations. To form a design: The raspberry sauce is pressed through the tip of a squeeze-type bottle with a small opening, forming concentric circles. Or sporadic drops and drabs are squeezed atop the plate.

Directions:

1. For quick-frozen raspberries: Using a food processor fitted with the metal blade or in a blender, process the raspberries and sugar until pureed, about 1 to 2 minutes. Strain through a medium-fine sieve; discard seeds. Done.
2. Alternative steps for raspberries frozen in syrup: Using a food processor fitted with the metal blade or in a blender, process the raspberries until pureed, about 1 to 2 minutes. Strain through a medium-fine strainer into a medium saucepan; discard seeds. In a small bowl combine cornstarch and water; stir until cornstarch dissolves. Bring raspberry puree to a simmer over medium heat; stir cornstarch mixture. Add lemon juice and bring to boil; boil for 1 minute, stirring constantly. Remove from heat. Cool.
3. Spoon coulis over sliced angel food cake, pound cake, ice cream or cheesecake.

This raspberry coulis will keep well in the refrigerator for 5 days or frozen for up to 1 month. Two styles of frozen raspberries are common in the marketplace: quick frozen with nothing added, or frozen in syrup. Each has its own set of requirements to make a perfect coulis (see alternative when using raspberries frozen in syrup). If you have any questions about this recipe, please don't hesitate to contact Cathy Thomas at cathythomascooks@gmail.com. Enjoy!

1. Raspberry sauce
2. Dessert toppings
3. Fruit coulis
4. Raspberry desserts
5. Last-minute desserts

News Source : Cathy Thomas Source Link :Raspberry coulis is a tasty, last-minute dessert topping – Orange County Register/ https://celebritiesdeaths.com/raspberry-coulis-last-minute-dessert-topping-raspberry-coulis-orange-county-register/?feed_id=28540&_unique_id=6478052442e5f