You've probably seen it on the menu: indulgent fudgy brownie served with raspberry coulis. What is this raspberry coulis, why does it sound so posh and why did I not know about it until now?
Coulis is a French word pronounced /kuːˈliː/ koo-LEE. Coulis is a form of sauce made from puréed and strained vegetables or fruits. You will mainly see it on dessert menus, as fruit coulis. Raspberry or strawberry coulis are the most widely used.
While the term coulis might sound posh, the sauce itself is actually very easy to make. The result is this relatively thick (but runny) sweet-sour sauce which can be put in a squeeze bottle to create gorgeous patterns on a plate.
What makes raspberry coulis so special?
Cakes are sweet, but combine them with the refreshing, slightly tangy savour of the raspberry coulis and you have the perfect blend of tastes in one single bite.
It keeps in the fridge for about 5-7 days or you can freeze it for later. The difference between coulis and just normal puree is that the coulis needs to be strained. So you won't get any seeds or crunchy bits from the fruit. Its smoothness makes it truly decadent, as it touches your tongue and bathes it with its freshness.
Ever since I discovered how to make the raspberry coulis, I started using it as a sauce for pretty much everything. Salad? Sure, add some raspberry coulis to it. Fancy some vegan steak with a fruity twist? Add some raspberry coulis to it. Want some simple bread to dip it into the raspberry coulis? That works too.
And once you master the super quick and easy way of making raspberry coulis, you will want to try it with every juicy fruit under the sun. I know I already started my experiments.
How to make coulis?
To make the raspberry coulis, take the raspberries from the freezer and let them defrost. I usually leave them in a smoothy blender or a couple of hours and I sometimes mix them a little to aid the process.
On the hob, mix the orange juice (or Cointreau) with the sugar and bring to a gentle boil. Simmer for about 1 minute until the sugar is fully dissolved.
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Add the sugary mixture over the raspberries and whiz until you get a perfectly smooth raspberry mixture. I recommend that you whiz at full speed for a few minutes to ensure there are no lumps of raspberry left.
Put the raspberry puree through a fine mesh strainer over a bowl. You can press it through using a spoon to make sure it all goes through. This bit is a little time consuming but it's well worth it!
That's all there is to making incredible raspberry coulis. Make sure to store it in the fridge. Enjoy!
This recipe has been developed entirely by Yuzu Bakes. Any resemblance with other recipes is purely coincidental.