Raspberry Coulis For Eberhards Alpine Strawberry Napoleon Recipes

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RASPBERRY COULIS



Raspberry Coulis image

Make and share this Raspberry Coulis recipe from Food.com.

Provided by Bev I Am

Categories     Sauces

Time 20m

Yield 1 1/2 cups

Number Of Ingredients 4

1/2 cup sugar
3 tablespoons water
1 lb fresh raspberries or 1 (12 ounce) bag frozen raspberries, thawed
1 teaspoon kirsch (optional) or 1 teaspoon framboise eau-de-vie (optional)

Steps:

  • Heat the sugar and water in a small saucepan over medium heat, stirring from time to time, until the sugar dissolves completely, about 5 minutes.
  • Put the raspberies and the sugar syrup in a blender and puree.
  • Strain through a fine mesh sieve to remove the seeds and stir in the kirsch or framboise, if using.
  • The sauce keeps well, tightly covered, in the refrigerator for 4-5 days and freezes perfectly for several months.

Nutrition Facts : Calories 415.4, Fat 2, SaturatedFat 0.1, Sodium 3.6, Carbohydrate 102.8, Fiber 19.7, Sugar 80, Protein 3.6

RASPBERRY COULIS



Raspberry coulis image

Make a batch of raspberry coulis to use as a fruity topping for a cheesecake, as a sauce for desserts, to swirl into yogurt or pour over ice cream

Provided by Esther Clark

Categories     Condiment

Time 10m

Yield Makes 1 x 500ml jar

Number Of Ingredients 3

450g raspberries
½ small lemon , juiced
3 tbsp icing sugar

Steps:

  • Put all the ingredients in a small food processor or use a stick blender to blitz until very smooth.
  • Set a sieve over a jug. Tip the mixture into the sieve and push through the liquid using a spatula. Discard the seeds. The coulis is ready to use. Will keep refrigerated in an airtight jar for up to two days.

Nutrition Facts : Calories 13 calories, Fat 0.1 grams fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 0.2 grams protein

EBERHARD'S ALPINE STRAWBERRY NAPOLEON



Eberhard's Alpine Strawberry Napoleon image

This dessert, a favorite of chef Eberhard Mueller, is a twist on the classic Napoleon and uses Alpine strawberries between layers of crisp puff pastry and freshly whipped cream.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Number Of Ingredients 7

1 standard package (17 1/4 ounces) frozen puff pastry, thawed
1/2 cup plus 2 tablespoons confectioners' sugar
1/2 cup heavy cream
1/2 cup creme fraiche
1 vanilla bean, split and seeds scraped
2 pints strawberries, preferably Alpine strawberries
Raspberry Coulis for Eberhard's Alpine Strawberry Napoleon

Steps:

  • Preheat the oven to 350 degrees. Unfold puff pastry, and place on two baking sheets. Bake until the dough has puffed but is still soft and not yet browned, 7 to 10 minutes. Set a wire rack directly on top of the dough, and press gently to flatten to about 1/8 inch. Bake until lightly browned, 8 to 10 minutes. Cool on a wire rack.
  • Transfer pastry to a cutting board. Increase the oven temperature to 475 degrees. Using a serrated knife, cut the pastry into eighteen 2-by-3-inch rectangles. (If you have extra pastry, cut out a few more rectangles to replace any that break.) Evenly dust the pastry with 1/2 cup confectioners' sugar. Return the pastry to the baking sheet, and bake until the sugar is melted to a glaze, and the pastry is browned, 2 to 3 minutes. Transfer to a rack, and let cool. (This can also be done under a broiler, watched very closely.)
  • In a medium mixing bowl, combine heavy cream and creme fraiche. Add vanilla seed scrapings and the remaining 2 tablespoons confectioners' sugar; whisk until stiff.
  • To assemble the Napoleons, transfer the whipped cream into a disposable pastry bag. Cut off about 1/2 inch of the tip of the bag with scissors. Pipe a 1/4-inch-thick layer of whipped cream over twelve of the pastry rectangles. Top with a single layer of berries. Stack six of the filled pastries on top of the other six. Top each stack with a plain pastry. Place each Napolean on a dessert plate, and drizzle about 2 tablespoons raspberry coulis around the pastry.

RASPBERRY COULIS



Raspberry Coulis image

Made with fresh raspberries, this simple coulis is the perfect use for extra berries. It can be used to top different desserts, crepes, or yogurt or even mixed into sparkling water, champagne, or a cocktail! If your raspberries are extra tart, add a bit more sugar.

Provided by France C

Categories     Raspberry Recipes

Time 10m

Yield 8

Number Of Ingredients 3

2 cups raspberries, rinsed and drained
2 tablespoons white sugar, or more to taste
1 teaspoon lemon juice

Steps:

  • Combine raspberries, sugar, and lemon juice in the bowl of a small food processor. Blend until smooth and sugar has dissolved, 15 to 20 seconds. Adjust sugar if desired, and blend again.
  • Strain mixture using a fine mesh strainer to remove seeds. Refrigerate until ready to use.

Nutrition Facts : Calories 27.3 calories, Carbohydrate 6.7 g, Fat 0.2 g, Fiber 2.1 g, Protein 0.3 g, SaturatedFat 0 g, Sodium 0 mg

RASPBERRY COULIS FOR EBERHARD'S ALPINE STRAWBERRY NAPOLEON



Raspberry Coulis for Eberhard's Alpine Strawberry Napoleon image

Use this recipe to make Eberhard's Alpine Strawberry Napoleon.

Provided by Martha Stewart

Categories     Entertaining     Seasonal     Summer Entertaining     Summer Recipes

Yield Makes about 1/2 cup

Number Of Ingredients 2

1 pint raspberries
2 to 3 tablespoons superfine sugar

Steps:

  • In a medium bowl, mash berries with a fork. Stir in sugar, using just enough to take the edge off the tartness. Let them macerate for 20 to 30 minutes to bring out the juices. Transfer to a blender or food processor, and puree until smooth. Strain through a fine-mesh sieve to remove the seeds, reserving the coulis. Adjust thickness if necessary with a little water.

RASPBERRY NAPOLEONS DESSERT



Raspberry Napoleons Dessert image

Raspberry Napoleons are an incredibly easy and tres delicieux summertime dessert. The combination of a crisp puff pastry with sweet cream cheese and raspberries is hard to beat. The size of Napoleons you make is really up to you. I find that a 3x3-inch square is usually a good size, but use your own discretion.

Provided by Baker's Daughter

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 35m

Yield 16

Number Of Ingredients 7

1 (17.5 ounce) package frozen puff pastry, thawed
1 (8 ounce) package cream cheese, softened
½ cup white sugar
2 tablespoons 35% heavy whipping cream
1 teaspoon lemon zest
1 pint fresh raspberries
3 tablespoons confectioners' sugar, or as needed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
  • Roll out 1 puff pastry sheet on a floured work surface until it is 1/4-inch thick. Cut into 16 squares. Transfer to a baking sheet and prick all over with a fork. Repeat with remaining puff pastry sheet.
  • Bake in the preheated oven until lightly browned on the top and bottom, 10 to 15 minutes. Let cool, about 10 minutes.
  • Combine cream cheese, white sugar, heavy cream, and lemon zest in a bowl. Mix by hand until smooth and glossy. Dollop cream cheese mixture over 16 squares. Spread out cream cheese mixture and cover with raspberries. Top with the remaining puff pastry squares and dust with confectioners' sugar.

Nutrition Facts : Calories 261.2 calories, Carbohydrate 23.7 g, Cholesterol 17.9 mg, Fat 17.3 g, Fiber 1.5 g, Protein 3.5 g, SaturatedFat 6.5 g, Sodium 118.4 mg, Sugar 8.6 g

STRAWBERRY NAPOLEONS



Strawberry Napoleons image

Provided by David Wells

Categories     Milk/Cream     Dairy     Fruit     Dessert     Strawberry     Summer     Pastry     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 7

For strawberry sauce:
1 (10-ounce) package frozen strawberries in syrup, thawed
1 cup granulated sugar
1 1/2 pound fresh strawberries (1 1/2 pints)
1 1/2 cups chilled heavy cream
12 Almond Lace Cookies
Confectioners sugar for dusting

Steps:

  • Make sauce:
  • Simmer strawberries in syrup with sugar, stirring, until sugar is dissolved, about 2 minutes. Cool to room temperature, then pur\ée in a blender.
  • Assemble napoleons:
  • Trim and quarter enough strawberries to measure 3 cups. Beat cream in a chilled bowl until it just holds stiff peaks.
  • Put 1 cookie on a plate and spread 1/2 cup whipped cream over it. Top with ‚ cup quartered strawberries and drizzle about 3 tablespoons sauce over them. Lean a second cookie at an angle over berries and lightly dust with confectioners sugar. Make 5 more napoleons in same manner.

EASY RASPBERRY COULIS



Easy Raspberry Coulis image

This is an easy raspberry sauce that goes with a variety of desserts, particularly my Nougat Glace. Strawberries could be easily substituted.

Provided by Sackville

Categories     Sauces

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 2

300 g fresh raspberries
100 g caster sugar

Steps:

  • Put the raspberries and sugar in a bowl.
  • Mix and leave until the juices are running from the berries.
  • Blend to a purée.
  • Pass through a fine sieve, to get rid of all the seeds from the raspberries, and chill before use.

Nutrition Facts : Calories 135.8, Fat 0.5, Sodium 0.8, Carbohydrate 34, Fiber 4.9, Sugar 28.3, Protein 0.9

RASPBERRY OR STRAWBERRY COULIS



Raspberry or Strawberry Coulis image

From Cooking Light Annual Recipes 2008. Serve this sauce over ice cream or pudding or even over brownies.

Provided by Dreamer in Ontario

Categories     Sauces

Time 22m

Yield 3 1/2 cups, 14 serving(s)

Number Of Ingredients 5

1 1/2 cups raspberries or 1 1/2 cups strawberries, fresh
2 1/2 cups water, divided
3/4 cup sugar
1/4 cup fresh lime juice, about 4 limes
2 tablespoons cornstarch

Steps:

  • Place fruit and 1 cup water in blender and process until smooth.
  • Strain mixture through a fine sieve into a bowl and discard the solids.
  • Combine puree, 1 1/2 cups water and sugar in a small saucepan.
  • Combine juice and cornstarch in a small bowl, whisking until blended.
  • Add cornstarch mixture to fruit mixture and bring to a boil over medium heat.
  • Cook 5 minutes or until thick, stirring constantly.
  • Strain again into a bowl and discard solids.
  • Cool, cover and chill.

Nutrition Facts : Calories 53.8, Fat 0.1, Sodium 1.7, Carbohydrate 13.7, Fiber 0.9, Sugar 11.3, Protein 0.2

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