How To Make The Best Raspberry Coulis

I’ve recently discovered coulis. Yes, that posh word you hear on Masterchef. It is in fact a sauce, but sssshhhh … we don’s use such common words here at Sugar and Sponge.

I love to add coulis to my cakes instead of jam. I find that jam is sweet and add a layer of that to your cakes will just make your cake super sweet. Here’s where the coulis comes in. It has a slight tart-ness to it which compliments the sweetness of the cake sponge perfectly. Think raspberry ripple!

Here is my recipe for the most perfect raspberry coulis. Not only can it be used in your cakes, add it to ice-cream, drizzle on cheesecakes and even on savoury dishes. Give it a go and let me know what you think.

Ingredients:
1kg frozen raspberries
Juice of 2 lemons
200g caster sugar

You will also need a couple of clean and sterlised jam jars.

IMG_3369In a large pan, add the frozen raspberries. Frozen fruit, in particularly berries are much more cost effective than buying the same weight in fresh fruits. They are readily available in large supermarkets. I always keep a pack or two of frozen fruits in my freezer ready to make a coulis or to add to one of my bakes.

 

You will also need two lemons and some caster sugar.
A potato masher has many uses

Mix the frozen raspberries, sugar and lemon juice in the pan. On a high heat, start by stirring the mixture until the raspberries soften. Then I use a potato masher to gently crush the berries. This helps to breakdown the raspberries quicker. Simmer on a medium heat for 5 to 10 minutes to reduce and thicken.

Strain the berries

Using a large sieve, gently push the sauce through the sieve using a wooden spoon. This takes a little time, so don’t rush it. Once all the sauce has been strained, discard the seeds and transfer the sauce back to a clean pan and reheat.

Back to the pan

Simmer again on a low to medium speed for a further 5 to 8 minutes. The sauce will thicken and will be glossy and smooth.

Delicious

The sauce will thicken even more once it has cooled. Once cooled, you can use it straight away in your favourite recipes. If not using right away, pour the sauce into clean and sterlised jam jars. This recipe can fill about two regular sized jam jars. The coulis can also be frozen.

Perfection

How easy was that? This coulis has become a favourite on mine and is so adaptable. Why not make a blueberry coulis or a strawberry coulis. It works well with any berry. Ditch the jam and give this a try! You will love it!

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Love

~ The Cake Lady xxx

2 Comments Add yours

  1. debz3163 says:

    I love the idea of something a little less sweet to put in my cakes. A nice contrast to all that buttercream (yummy though it undoubtedly is!) Will definitely be giving this a try!

    Like

    1. The Cake Lady says:

      Yes, do give it a try! It will give your cakes a totally new taste sensation! xx

      Liked by 1 person

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