RASPBERRY COULIS
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
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
RASPBERRY COULIS
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
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
Use this recipe when making our Fig Holiday Roll.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 2 cups
Number Of Ingredients 2
Steps:
- Combine sugar, berries, and 1/2 cup water in a saucepan; bring to a boil over medium-high heat. Reduce heat to medium low; cook until sugar is dissolved, about 8 minutes. Use a pastry brush dipped in water to brush down any sugar crystals on the side of the pan. Remove from heat; cool completely. Place mixture in the jar of a blender; puree until smooth. Pass through a fine-mesh colander, and discard solids.
STRAWBERRY COULIS
This recipe is an accompaniment for Vanilla Mousse Meringues and Fresh Berries.
Provided by Colin Cowie
Categories Blender Food Processor Berry Citrus Dessert Easter Low Fat Quick & Easy Strawberry Spring Vegan Fat Free Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 1 cup
Number Of Ingredients 3
Steps:
- 1. In a medium saucepan, combine the strawberries, sugar, and lemon juice. Bring to a boil over medium-high heat. Transfer to a blender.
- 2. Purée until smooth, strain, and set aside. Store in a sealed container in the refrigerator for up to 1 week.
RASPBERRY OR STRAWBERRY COULIS
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
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
RASPBERRY COULIS
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
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
Provided by Dorie Greenspan
Categories easy, dips and spreads, dessert
Time 5m
Yield about 1 cup
Number Of Ingredients 2
Steps:
- Put berries and sugar in blender or food processor, and purée. Add sugar if needed.
- Press coulis through a strainer to eliminate seeds. Use immediately or refrigerate for up to a day.
Nutrition Facts : @context http, Calories 154, UnsaturatedFat 1 gram, Carbohydrate 38 grams, Fat 1 gram, Fiber 10 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 2 milligrams, Sugar 26 grams
RASPBERRY COULIS FOR EBERHARD'S ALPINE STRAWBERRY NAPOLEON
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
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.
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