|Raspberry-Coulis in Wannabee Trifle|
But it's not. All it is is Raspberries, sugar and a bit of lemon juice.
This photo on the left is my Wannabee Trifle - homemade pound cake, lemon curd, raspberry coulis, topped with whipped cream with crushed shortbread cookies on top.
Here's how I make my Raspberry Coulis:
You will need 2 cups of fresh or frozen raspberries, 1/2 cup of white sugar and about 1 Tbsp of fresh lemon juice.
|Starting to boil the raspberry-sugar mixture|
Bring to a boil, then reduce the heat and simmer for about 15 minutes or until raspberries begin to thicken.
Stir frequently while simmering.
|Raspberry-sugar mixture boiled down and thickened|
This is what the raspberry-sugar mixture looks like when it's boiled down and thickened.
You're ready to strain the seeds now. There's nothing worse than a Raspberry Coulis that has seeds in it so take care with this next step.
You're going to strain the raspberry-sugar mixture into a clean dish, pushing the mixture through the strainer to get all the good juice out.
I often strain it twice, just to be sure. A lot of the juice will stick to the bottom of the strainer so have a clean spatula ready to scrape it off as you continue pouring and pushing the mixture through the strainer.
|Pouring Raspberry-Sugar mixture through strainer|
|Push with a spatula to get the seeds out|
And there you have it. If it's too tart, add more sugar. If it's too sweet, add more lemon juice. You can play with it. Best of all it can be kept in the fridge for a week.
Pour it on ice cream, use it in Trifle, Raspberry Pavlova, use it on any dessert you can think of.
I'm using the Raspberry Coulis I made today in a Trifle I'm making this weekend. I'll pour it over my homemade Pound Cake which I'll soak in sherry first. Then custard and whip cream and other yummy ingredients will be added.