Raspberry coulis

Three ingredients are enough to prepare a perfect raspberry coulis, ideal for accompanying all types of desserts, including ice cream.

Do you know that fruit sauce that usually accompanies cheesecakes, panna cottas and bavarois ? Here it is called raspberry coulis and, although it can be prepared with various types of fruit, the version we propose is the most popular. The reason is also quite simple: although it is a sweet recipe, the presence of raspberries gives it an acidic note which goes well with the sweetness of the dishes it accompanies.

What not everyone knows about coulis recipes is that they can be prepared both cold and hot . This last technique is perfect for obtaining a smooth and sweet raspberry sauce at the right point. Of course, when we talk about quick and easy recipes we rarely think of sauces, yet they too have a certain importance, don't you think?

Here is a video with all the steps of the recipe explained. As you can see, the raspberries are so tender that if you want you can avoid blending them by passing them directly through a sieve. The choice is yours.

This simple recipe is perfect to accompany many desserts. Try it for example with New York Cheesecake or panna cotta and you won't regret it. Alternatively, try your hand at the strawberry coulis recipe, equally delicious.

For the no-cook raspberry coulis , all you have to do is combine all the ingredients in the bowl of the immersion blender (or Bimby) and blend until you obtain a smooth sauce. Filter it through a fine mesh strainer and it is ready to be used.

Conservation

The raspberry coulis can be stored in the refrigerator for up to 2-3 days . The raw variant, however, must be consumed within 24 hours.

Read also

White chocolate and raspberry cheesecake, incredibly delicious