Coulis is basically a fresh fruit sauce with no seeds.  It should be somewhat tart, and hold its shape well enough for a consistent garnish or decoration.  This recipe works well with mango, kiwi, blueberries and strawberries, as well as raspberries.  I even use thawed raspberries very successfully.  Raspberries and chocolate are so wonderful together.  A small amount drizzled on anything chocolate always makes it that much more delightful.  Although a plated dessert is met with joy by most, there’s a real simplicity about serving a simple chocolate cake passed with a small bowl of whipped cream and a pitcher of raspberry coulis. 

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This makes about 1½ cups

Ingredients:

2 cups of raspberries

a splash of lemon juice

½ c sugar

Directions:

In a processor, purée all until liquefied.  No processor? Mash thoroughly with a potato masher.

Using a fine sieve or chinois, work the purée through with the back of a soupspoon or a scraper spatula until you are left with a clump of seeds.

Pour the coulis into a pretty little pitcher, or into a squeeze bottle. Cover and refrigerate for up to a week.

Tip: Raspberry coulis is a great base for raspberry vinaigrette or a creamy raspberry-poppyseed dressing.