Easy raspberry coulis

Simple raspberry coulis


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  • Raspberry coulis

  • 200g of raspberries
  • 1 tbsp of icing sugar
Place the raspberries in a small pan with the icing sugar and heat for a few minutes until the raspberries collapse and release their juices
Transfer to a bowl and blend briefly with a hand blender until the raspberries are puréed. Do not be tempted to over-blend the raspberries as this will break up the seeds and discolour the coulis
Pass through a fine sieve to remove the seeds and reserve in the fridge
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