Stugoo — My kitchen

Raspberry cooulis

— Adapted from the original recipe (opens in a new tab)

Method ↓

Ingredients

200g of raspberries
1 tbsp of icing sugar (or 2 tsp agave)

Method

Place the raspberries in a small pan with the icing sugar and heat for a few minutes until the raspberries collapse and release their juices
Transfer to a bowl and blend briefly with a hand blender until the raspberries are puréed. Do not be tempted to over-blend the raspberries as this will break up the seeds and discolour the coulis
Pass through a fine sieve to remove the seeds and reserve in the fridge

Notes & thoughts

This makes a relatively small amount, so you could easily double this recipe when entertaining

Filed under

Fruit
Vegan
Gluten free
Sauce