Raspberry coulis is a dessert sauce that goes well with pudding, cheesecake, cakes, pancakes, and ice cream. In addition to adding a pungent and refreshing note, it is excellent for making the aesthetic presentation of a dessert more pleasant. This version can be made all year round using frozen raspberries. You can also try a fresh fruit coulis, but it will need to be cooked to dissolve the sugar. In addition, you can prepare desserts that are garnished with raspberry coulis, such as coeur à la crème (a dessert similar to cheesecake but not cooked) or lemon pudding.
Ingrediants
Servings: 1 cup
Coulis of Raspberries
- 300 g of frozen raspberries with syrup
- 2 tablespoons of sugar
- 1 teaspoon of lemon juice
- 1 teaspoon of kirsch (optional)
Cooked Raspberry Coulis
Servings: 4-6
- 450 g of fresh raspberries
- 170 g of sugar
- 1-2 tablespoons of lemon juice
Coeur à la Crème with Raspberry Coulis
Servings: 2
- 115 g of spreadable cheese
- 80 ml of plain yogurt
- 4 tablespoons of sugar
- 1 teaspoon of lemon zest
- A few drops of lemon juice
- A few drops of vanilla extract
- A pinch of salt
- Raspberry coulis
Lemon Pudding Cake with Raspberry Coulis
Servings: 6
- 30 g of flour
- A pinch of salt
- 170 g of sugar
- 3 large eggs
- 250 ml of milk
- 1-2 large lemons
- Raspberry coulis
Steps
Method 1 of 4: Make the Raspberry Coulis
Step 1. Put the ingredients in a blender jar
You can also use a food processor. Measure 300 g of raspberries, 2 tablespoons of sugar and 1 teaspoon of lemon juice.
Step 2. Blend the ingredients
Blend the ingredients until you have a smooth puree. This should take a couple of minutes or so. Collect puree residue from the sides of the blender or food processor jug if needed.
Step 3. Filter the coulis
Filter the pulp and seeds using a fine mesh strainer. You can also use food gauze for this.
Place a bowl under the colander or cheesecloth and let the juice filter. If using a colander, press the pulp with the back of a spoon to help extract the juice and let it flow into the bowl. If using gauze, squeeze the cloth with clean hands to release the juice
Step 4. Add a teaspoon of kirsch
After filtering the pulp, add the liqueur and mix to incorporate it into the coulis.
Kirsch is a brandy made with black cherry juice. You can also use any raspberry liqueur, such as Chambord. Either way, you can skip this step if you don't have any liquor
Step 5. Keep the coulis
Using a squeeze bottle is one of the best ways to store it, as this will make it easy to squeeze it onto desserts for garnish. You can keep it in the fridge for about a week, while in the freezer it can be kept for several months.
Method 2 of 4: Make the Cooked Raspberry Coulis
Step 1. Wash the raspberries
Wash them under running tap water and then shake them to remove excess water.
Step 2. Put the ingredients in a saucepan
Measure 450g of raspberries, 170g of sugar and 1 tablespoon of lemon juice. Put them in the saucepan and adjust the heat to a moderate temperature.
Step 3. Simmer for 10 minutes
Let the mixture simmer for about 10 minutes. The sugar should dissolve completely when cooked.
Step 4. Add some sugar in case it isn't sweet enough
Taste the coulis and add sugar if needed. Cook it until it dissolves.
Step 5. Filter the coulis
Put a colander on a bowl and pour the coulis into it. Press the pulp and seeds to run the sauce into the bowl below.
Step 6. Taste again
Add another tablespoon of lemon juice if you want to accentuate the pungent notes of the coulis.
Step 7. Put the coulis in an airtight container and store it in the fridge
Method 3 of 4: Prepare the Coeur à la Crème with the Raspberry Coulis
Step 1. Soften the cream cheese
Leave the cheese on the kitchen counter for a few hours before you start making the dessert.
Step 2. Put some cheesecloth in a baking cup or mold with a capacity of 180ml
A heart-shaped mold will work well for this recipe.
Step 3. Beat the ingredients
In a bowl, pour 115 g of cream cheese, 80 ml of yogurt, 4 teaspoons of sugar, 1 teaspoon of lemon zest, a few drops of lemon juice, a few drops of vanilla extract and a pinch of salt. Beat the ingredients until you get a smooth blend.
Step 4. Filter the mixture
Filter the mixture using a clean sieve to remove the lemon pulp or larger pieces of zest.
Step 5. Place the mixture in the mold with the help of a spoon
Fill the mold with the mixture and cover it with food gauze. Put it in the fridge for about 4 hours.
Step 6. Remove the gauze
Remove the cake from the mold by placing it in the center of a plate. Let it sit for about 20 minutes.
Step 7. Add the raspberry coulis
Pour the coulis around the cake using a squeeze bottle. You can also pour it over the surface of the dessert. Garnish with a raspberry if you like.
Method 4 of 4: Make Lemon Pudding with Raspberry Coulis
Step 1. Set the oven to 180 ° C
Let it warm up while you make the dough.
Step 2. Mix the dry ingredients
In a large bowl, pour 30 g of flour, ½ teaspoon of salt and 100 g of sugar. Mix the ingredients.
Step 3. Separate the eggs
Take a medium and a large bowl. Break an egg in the center of the large bowl trying to keep the yolk in the shell. Pass the yolk several times between the two shells, letting the egg white flow downwards. Once the egg white has been separated, pour the yolk into the second bowl. You can also use an egg separator. Follow the procedure with the 3 eggs.
Step 4. Peel and squeeze the lemon
Wash the lemon with warm water and dry it. Pass the peeler around the rind, grating it over the yolks. Avoid the white fibrous part, which is sour. After grating the lemon, squeeze it into a small bowl. Measure 5 tablespoons or 75 ml and pour it over the egg yolks. It may be necessary to squeeze more than one lemon to get this amount.
Step 5. Mix the wet ingredients
Pour 250ml of milk into the same bowl as the egg yolks and lemon. Beat the ingredients well with a whisk.
Step 6. Mix the wet and dry ingredients
Pour the wet ingredients over the dry ones and mix well to blend them evenly.
Step 7. Beat the egg whites
Beat the egg whites with a hand mixer. When the foam begins to form, start adding 70 g of sugar until the egg whites are whipped until stiff.
Step 8. Add the egg whites to the dough
Pour a quarter of it over the dough and mix with a whisk. Add the remaining egg whites, but this time mix them gently from bottom to top instead of beating them.
To incorporate the egg whites, press them gently into the dough with a spoon, using a rotating motion that goes from the bottom up. Egg whites give lightness to desserts, but this can only be achieved if they are incorporated gently, without mixing too much
Step 9. Move the dough to a small pan with the help of a spoon
Grease the pan with oil or butter, then spread the dough inside. Place the pan in a deep roasting dish and take out half of the oven rack. Place the dish with the pan inside on the wire rack. Then, pour boiling water into the pan making sure that it reaches the same height as the dough contained in the pan.
Step 10. Cook the cake until it is lightly browned
Bake the cake for 40-45 minutes. It should rise during cooking.
Step 11. Remove the cake
Be careful of boiling water when removing it from the oven.
Step 12. Serve it hot
Serve the lemon cake hot and garnish with the raspberry coulis.
Advice
- Try pouring a drizzle of coulis over oatmeal or yogurt to spice up your breakfast.
- The coeur à la crème can also be prepared 2 days in advance. This way you can organize yourself better and have a dessert ready to be served.
