Bev Shaffer

Raspberry Coulis

Preparation info
  • Makes about

    2 cups

    • Difficulty

      Easy

Appears in
Brownies To Die For!
Brownies To Die For!

By Bev Shaffer

Published 2006

  • About

Seen on more restaurant plates than parsley (and that’s good, because I hate parsley with brownies!), “coulis” is a sophisticated-sounding name and taste for a very simple preparation. Raspberry coulis goes well with any classic brownie, drizzled across the plate before serving.

Ingredients

Coulis Base

  • Two 12-oz. bags frozen red raspberries in syrup, thawed
  • ½ cup superfine sugar

Method

For the Coulis Base

Puree the raspberries and sugar in a food processor fitted with the metal blade. Scrape down sides of bowl and pulse again to ensure a smooth, well-blended mixture. Strain through a fine sieve to remove seeds.

Transfer mixture to a small bowl. Stir in jam. Cover and refrigerate until ready to use.