This two ingredient Raspberry Coulis is so simple and delicious! Use this Coulis on pancakes, waffles, ice-cream and chocolate mousse! It’ll be a delicious match!
I’ve been making this Raspberry Coulis recipe since I was in college. I’ve carried it with me throughout my culinary career because 1. I love how simple and easy it is, 2. It tastes great and people love it. One of the reason why I think it’s so popular is it’s simplicity. I mean, there’s only two ingredients and you don’t even have to cook it! This leaves the raspberry flavour pure because they aren’t broken down through the cooking process. As I’ve continued to learn and grow as a chef I’ve learned, the hard way, that simple recipes are usually the most delicious and this is no exception. It’s as simple as blending them with icing sugar, straining them through a sieve, and this Raspberry Coulis is ready to serve, simple.
One of my all time favourite pairings is dark chocolate with raspberries. I love how the raspberries tartness/sweetness counters the chocolates richness. They balance each other perfectly… This combination may or may not have brought tears to my eyes. I will neither confirm no deny it! My family also loves the pairing. So, when my Sister and now Sister in-law asked me if I’d make Dark Chocolate Mousse and Raspberry Coulis for their wedding dessert, I wasn't shocked! I was happy to oblige and everyone was joyous that day. Mostly because of how delicious the dessert was, right? (Yeah right!)
The next time you make pancakes, waffles, or simply need a sauce atop ice-cream make this simple Raspberry Coulis! I think you’ll love it!
Simple Raspberry Coulis Recipe
400g of Frozen Raspberries, Thawed (1 package)
3 Heaping Tablespoons of Powdered Sugar
Put raspberries and sugar into a blender and puree until smooth. Pour the mixture through a fine sieve to remove seeds. Stir until only seeds are left in the sieve, about 2 min. The sauce should be thick and refrain from running (juice separating from bulb). If it's too tart our it begins to 'run' add more powdered sugar until your desired texture and taste is reached. Refrigerate for up to a week. Use on ice cream, yogurt, pancakes or anything you think would be delicious!