Raspberry Coulis by M. Kuehn

This is a lovely, simple dessert sauce to pour over a chocolate fondant cake or a panna cotta.
It’s a doddle to produce and is so far superior to the shop bought gunk that’s on offer at most supermarkets.

TIP Use frozen raspberries. They’re cheap and you’ll never know the difference once everything is sieved.

400gr frozen raspberries
4 heaped tbs icing sugar

Simply thaw the raspberries on a gentle heat in a small saucepan and add the icing sugar. Mix thoroughly to incorporate. Cook for about five minutes, cool slightly and then sieve into a bowl.
It will keep for at least a week in the fridge.