How to make seedless this raspberry coulis!
First thing we have to do is get the raspberries away from Pepé before he eats them all. Ok, I might be guilty as well. I love raspberries and this sauce goes great with so many things such as our Spicy Chocolate Brownies, cheesecake, between cake layers, with ice cream, my finger, a spoon… You get the idea.
Chocolate Martini Recipe coming soon!
Combine ingredients
Combine thawed or fresh raspberries, sugar and lemon juice in a small sauce pan, and bring to a simmer overmedium to med/high heat.
Simmer
Simmer and stir while mashing the berries for about 12 minutes or until slightly thinner than desired consistancy. It will thicken a bit as it cools.
Strain
Strain through a fine sieve to remove seeds by pressing the mix into the sieve with a rubber spatula. If it’s not as thick as you want, you can put the sauce (minus the seeds) back into the pan to simmer and continue to thicken.
Plate
Place a spoonful on a plate and use the back of the spoon to drag across to make a swoosh…
…Or put it a squeeze bottle to draw more intricate shapes or words.Goes quite nice with our Fudge Brownies
Or… You can let your mind wander and think of the possibilities…;-)
Seedless Raspberry Sauce (Coulis)
Ingredients
- 10 Ounce Raspberries 2 1/4 cups fresh or frozen
- 2 Tablespoons Sugar or up to 2 Tablespoons more, depending on how sweet you want it
- 1 Teaspoon Lemon Juice
Instructions
- Combine thawed or fresh raspberries, sugar and lemon juice in a small sauce pan, and bring to a simmer overmedium to med/high heat.
- Continue simmering and stirring while mashing the berries for about 12 minutes or until slightly thinner than desired consistancy. It will thicken a bit as it cools.
- Strain through a fine sieve to remove seeds by stirring and pressing the mix into the sieve with a rubber spatula. If it’s not as thick as you want, you can put the sauce back into the pan to simmer and thicken if desired.
- Place a spoonful on a plate and use the back of the spoon to drag across to make a swoosh or put it a squeeze bottle to draw more intricate shapes or words.
No, seedless raspberry sauce is super easy and only has three ingredients. Some recipes call or cornstarch, but I prefer not to use it for a cleaner taste. It will reduce as it cooks, it just may take a few more minutes.
Yes, either will work just fine, but it’s best to thaw frozen raspberries first.
Yes, I would suggest something like Monkfruit Sweetener because it has a nice taste very close to sugar and you use the exact same quantity as regular sugar.
Other Sweet Treats
Berry Bread Pudding
Blueberry (or any berry) ice cream
Peach Galette
Loved this raspberry sauce on the brownies, I had enough left for my pancakes too, Such a nice wake up your mouth flavor