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
