Raspberry Coulis

Preparation info

  • Difficulty

    Easy

Appears in

Sauces

By James Peterson

Published 1991

  • About

Method

Force 2 cups (500 milliliters) raspberries through a strainer with a ladle or large wooden spoon. When using frozen raspberries, make sure they are completely thawed before straining. To eliminate the tiny seeds, strain the coulis a second time through a chinois. Do not try to strain the raspberries through a chinois initially, as too much force may damage the fragile mesh screen. Adjust the flavor and consistency of the coulis with sugar syrup or plain water (when it needs to be thinned without being made any sweeter) and lemon juice. This technique can be used for strawberries, blueberries, black currants, and other soft berries. If any of the berries are hard or underripe, they can be puréed first in a food processor.