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
2 cups of raspberries
a splash of lemon juice
½ c sugar
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.