- 200g of raspberries
- 1 tbsp of icing sugar (or 2 tsp honey or agave)
- 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 & thoughtsThis makes a relatively small amount, so you could easily double this recipe when entertaining