Raspberry Coulis by M. Kuehn

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Chocolate and raspberries; what a divine combination they make.
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 in Winter. 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 in a pan and add the icing sugar. Heat gently and mix thoroughly to incorporate. When bubbling, take off the heat after a minute and sieve. That’s it. Sweet heaven.

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