Raspberry coulis, a raspberry dessert sauce, is made of just four simple ingredients. It’s tart, sweet, smooth, and jammy. It’s the perfect topping for cakes, custards, ice cream, and just about any other dessert you can think of.
Ways to Use Coulis in Desserts
- Top a chocolate or vanilla mousse.
- Drizzle it over ice cream
- Swirl some into plain yogurt
- Pour it over a simple cake or pound cake
- Pour it over pudding or panna cotta
- Raspberry coulis is particularly good with chocolate desserts, like a chocolate tart
- It can also be used as an element in more elaborate layer cakes and pastries
Ingredients for Raspberry Coulis
- Raspberries, fresh or frozen
- Sugar, any granulated variety will work. I use a coarser organic sugar, and it dissolves well
- Lemon Juice, and it’s best if it’s freshly squeezed
- Water…but is it actually an ingredient?
Equipment Needed
- Small saucepan
- Fine mesh strainer
- Glass bowl
- Whisk
- Rubber Spatula
- Baking scale or measuring cups
How to Make Raspberry Coulis
Place a fine mesh sieve over a glass bowl and set it aside.
In a small saucepan, combine the raspberries, sugar, and water. Squeeze the lemon and add the juice to the pan.
Bring the mixture to a simmer over medium heat and cook for 5-8 minutes, or until it has slightly thickened. The sugar should be dissolved and the berries broken down.
Pour the mixture through the sieve and into the bowl to remove the seeds and fruit pulp that didn’t break down completely.
Cool the raspberry coulis and refrigerate it until it’s completely cooled. Store it in the refrigerator in an airtight container. It can be refrigerated for up to a week, or frozen for up to three months.
Recipe Notes and Tips
- You can use either fresh or frozen raspberries to make coulis. I recommend using whichever option is more economical since it really makes no difference.
- Raspberry coulis can be frozen for up to three months. Store it in an airtight container or bag and get it out of the freezer a few hours before using it to thaw.
- While I used lemon for this recipe, you can use any citrus you like. Oranges or limes would also be fabulous.
- Sugar to taste. I prefer my raspberry sauce on the more tart side, but you can taste it and add more sugar if you prefer it sweeter.
- Also, if you want to avoid refined sugar altogether, you can substitute honey or agave syrup in this recipe. Again, add it to your preferred level of sweetness.
Raspberry Coulis (Raspberry Sauce)
Description
Raspberry coulis, a raspberry dessert sauce, is made of just four simple ingredients. It’s tart, sweet, smooth, and jammy. The perfect topping for cakes, custards, ice cream, and just about any other dessert you can think of.
Ingredients
- 2 cups raspberries
- 1/4 cup (50 grams) granulated sugar
- 2 tablespoons of lemon juice, freshly squeezed
- water
Instructions
Place a fine mesh sieve over a glass bowl and set it aside.
In a small saucepan, combine the raspberries, sugar, and water. Squeeze the lemon and add the juice to the pan.
Bring the mixture to a simmer over medium heat and cook for 5-8 minutes, or until it has slightly thickened. The sugar should be dissolved and the berries broken down.
Pour the mixture through the sieve and into the bowl to remove the seeds and fruit pulp that didn’t break down completely.
Cool the raspberry coulis and refrigerate it until it’s completely cooled. Store it in the refrigerator in an airtight container. It can be refrigerated for up to a week, or frozen for up to three months.