Raspberry Coulis
Super simple raspberry coulis made with fresh raspberries. Mix in a pot with a bit of sugar and starch and cook until just broken down. Strain, then use the sauce to drizzle over desserts and baked goods.
My idea going for this raspberry sauce was: how can I make this as raspberry forward as possible? The answer is, well, with a lot of raspberries. We do want to help them break down, so, a bit of sugar, and we do want the sauce to not be overly watery, so starch. Salt is there to simply enhance the overall flavor. Lemon is optional, it’s more there to counter the sugar or if your raspberries are overly sweet and you want to bring out their tart flavor.
Recipe Ingredients
Raspberries: I tend to make this sauce when my fresh raspberries are going a little mushy and soft in the fridge. If it’s off season and you don’t have access to any fresh, you can use frozen but be mindful of how much ice has clung to the berries (ice will add more water to the coulis).
Sugar: fine granulated sugar. There’s so little of it that it doesn’t really sweeten the sauce (we’re relying on the berries’ natural sugars) but it does help it cook down without burning.
Starch: tapioca starch or tapioca flour is the best, leaving no powdery residue in the sauce (often detectable via taste) after cooking. If you use cornstarch I would only use one tablespoon otherwise you will be able to detect it post-cooking and chilling.
Salt: just a pinch, enhances the flavors.
Lemon (optional): You can squeeze a teaspoon or two into the sauce if you’d like to make it more tart.
How to make Raspberry Coulis
All ingredients in a pot: set the raspberries, sugar and starch in a medium sized pot. Stir to combine.
Set the pot over medium low heat then cook until berries break down:
The berries will soften first (though if you are using older berries they are likely already quite soft) and then break down. You can coax them along by pressing on them with the back of a spoon.
As more liquid gets into the the pot from the raspberry juices, the liquid will start to thicken:
Once all the berries have broken down and the mixture is thick, take it off the heat and pour through a fine mesh sieve to remove the seeds.
alternatively, if you are a big seed fan, skip the straining.
Let come to room temperature then transfer to a sealable jar and chill.
What’s the difference between raspberry sauce and raspberry coulis?
In the simplest terms: raspberry coulis is a type of raspberry sauce. A coulis is smoother because it is always pureed and strained so there are no seeds in it. The ingredients are very simple and fruit focused. Raspberry sauce need not be strained and can be a bit chunkier, sometimes with seeds. It also might have additional ingredients added.
What to do with Raspberry Coulis
Spoon it over ice cream, over a pavlova (mini or huge), swirl it into cheesecake or brownies or serve it atop the cheesecake or brownies. I gave this sauce it’s own page so I could link you back to it here because it’s going to be in a few recipes on this blog =)
Raspberry Coulis Recipe
Raspberry Coulis (Raspberry Sauce)
Ingredients
- 400 g fresh raspberries
- 2 tablespoons fine granulated sugar
- 1 tablespoons plus 1 teaspoon tapioca starch
- Pinch fine sea salt
Method
- Stir together all the ingredients in a heavy bottomed pot. Set the pot over medium heat.
- Cook as the raspberries break down and release their juices. Once all the berries have broken down, after 5-10 minutes, the liquid should start to thicken (if you have a thermometer, this will be around 150 F), remove from heat.
- Press through a fine mesh sieve, pressing it though to remove the seeds.
- Store in a sealable jar in the fridge.
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