Raspberry Coulis (Raspberry Sauce)
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.
Servings 1 cup sauce
Ingredients
- 400 g fresh raspberries
- 2 tablespoons fine granulated sugar
- 1 tablespoons plus 1 teaspoon tapioca starch
- Pinch fine sea salt
Instructions
- 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.