📝 About This Recipe
This elegant Raspberry Coulis is the quintessential French dessert sauce, prized for its intense fruit flavor and striking, jewel-toned appearance. By balancing the natural tartness of fresh berries with a touch of citrus and sweetness, this sauce elevates even the simplest vanilla bean ice cream or flourless chocolate cake into a gourmet masterpiece. It is silky, sophisticated, and remarkably versatile, representing the perfect marriage of simplicity and luxury.
🥗 Ingredients
The Fruit Base
- 12 ounces Fresh Raspberries (rinsed and patted dry; frozen may be substituted)
- 1/3 cup Granulated Sugar (adjust based on the sweetness of the berries)
- 1 tablespoon Fresh Lemon Juice (provides essential acidity to brighten the flavor)
- 1/2 teaspoon Lemon Zest (finely grated)
Flavor Enhancers
- 2 tablespoons Water (only if using fresh berries to help start the breakdown)
- 1/4 teaspoon Pure Vanilla Extract (adds a subtle floral depth)
- 1 tablespoon Chambord or Raspberry Liqueur (optional; for an extra-rich adult version)
- 1 pinch Fine Sea Salt (to balance the sugars)
👨🍳 Instructions
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1
Begin by selecting the best berries available. If using fresh raspberries, rinse them very gently in a colander and pat them dry with paper towels to ensure no excess water dilutes the sauce.
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2
In a medium stainless steel or non-reactive saucepan, combine the raspberries, granulated sugar, water, and the pinch of sea salt.
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3
Place the saucepan over medium-low heat. Stir gently with a heat-resistant spatula to coat the berries in the sugar.
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4
Cook the mixture for about 5 to 8 minutes. You will see the berries begin to release their juices and the sugar dissolve completely into a syrup.
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5
Use the back of your spoon or a potato masher to gently crush the berries against the side of the pot as they soften to speed up the breakdown process.
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6
Once the mixture reaches a light simmer and the berries have mostly broken down, stir in the lemon juice and the finely grated lemon zest.
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7
Continue to simmer for another 2-3 minutes until the sauce has thickened slightly, but do not let it reach a hard boil, as this can dull the bright red color.
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8
Remove the saucepan from the heat. Stir in the vanilla extract and the raspberry liqueur (if using) at this stage to preserve their aromatic qualities.
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9
Set a fine-mesh sieve over a clean glass bowl. Pour the warm raspberry mixture into the sieve.
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10
Using the back of a ladle or a sturdy spoon, press the pulp firmly through the sieve. Spend a few minutes on this to extract every bit of juice and flesh, leaving only the dry seeds behind.
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11
Discard the seeds. Scrape the bottom of the sieve to collect the thick, flavorful puree clinging to the mesh.
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12
Taste the coulis. If it's too tart, you can whisk in a teaspoon of powdered sugar while it's still warm. If too thick, whisk in a teaspoon of water or orange juice.
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13
Allow the coulis to cool to room temperature, then cover and refrigerate. The sauce will thicken further as it chills.
💡 Chef's Tips
Always use a non-reactive saucepan (stainless steel or enamel) to prevent a metallic taste and keep the color vibrant. If your berries are exceptionally sweet, reduce the sugar slightly and add an extra squeeze of lemon juice. For a perfectly smooth 'glass-like' finish, strain the sauce twice through the fine-mesh sieve. If using frozen berries, omit the 2 tablespoons of water as they release more liquid during thawing. Store in an airtight jar in the fridge for up to 5 days, or freeze in ice cube trays for easy portioning later.
🍽️ Serving Suggestions
Drizzle over a classic New York Cheesecake for a sharp contrast to the creamy filling. Swirl into Greek yogurt or chia seed pudding for a sophisticated breakfast treat. Serve as a vibrant base for a decadent Flourless Chocolate Cake or molten lava cakes. Use a squeeze bottle to create decorative dots or 'hearts' on dessert plates for a professional plating effect. Pair with a glass of chilled Demi-Sec Champagne or a sweet Moscato d'Asti.