Mary Berry’s Raspberry Coulis is made with raspberries and icing sugar. This simple Raspberry Coulis recipe creates a delicious dessert topping that takes about 10 minutes to prepare and can serve up to 8 people.
This Raspberry Coulis Recipe Is From Quick Cooking Cookbook by Mary Berry
Mary Berry Raspberry Coulis Ingredients
- 600g (1lb 5oz) raspberries, fresh or frozen (and defrosted)
- 75g (3oz) icing sugar
How To Make Mary Berry Raspberry Coulis
- Blend the ingredients: Measure the raspberries and icing sugar into a food processor, and whizz until smooth.
- Strain the mixture: Pour the coulis into a large-holed sieve or strainer set over a bowl, and strain out the pips
Recipe Tips
- Use fresh raspberries if you can: Fresh raspberries taste the best. If you use frozen, make sure they’re fully thawed before blending.
- Strain well: To get a smooth sauce, take your time to strain out the seeds. A fine mesh sieve works best.
- Sweeten to taste: If your raspberries are very sour, add a bit more icing sugar to balance the flavor.
- Chill before using – Let the sauce chill in the fridge for at least an hour before serving to bring out the flavors.
- Store it right : Keep any leftover sauce in an airtight container in the fridge for up to a week, or freeze it to keep it longer.
What To Serve With Raspberry Coulis?
This smooth Raspberry Coulis pairs well with vanilla ice cream, cheesecake, pancakes, or waffles. It can also be served alongside yogurt, panna cotta, pavlova, or sponge cake for a delicious dessert.
How To Store Leftovers?
- Refrigerate: Let the leftover Raspberry Coulis cool to room temperature. Then, put it in an airtight container and refrigerate it for up to one week.
- Freeze: Let the Raspberry Coulis cool completely, then put it in a freezer-safe container, leaving a bit of space at the top. Freeze it for up to three months. To use, thaw it in the fridge overnight before serving. This recipe doesn’t need reheating because it’s best served chilled.
Mary Berry Raspberry Coulis Nutrition Facts
Serving Size: 1 of 8 servings (approximately 2 tablespoons)
- Calories: 35
- Total Fat: 0.3g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 0.5mg
- Potassium: 60mg
- Total Carbohydrate: 8.5g
- Dietary Fiber: 2.8g
- Sugars: 5.1g
- Protein: 0.5g
Try More Mary Berry Recipes:
- Mary Berry Celebration Chocolate Mousse Cake
- Mary Berry Chocolate Chip Cheesecake
- Mary Berry Key Lime Tranche
- Mary Berry Celebration Trifle
- Mary Berry Madeleines
Mary Berry Raspberry Coulis
Description
Mary Berry’s Raspberry Coulis is made with raspberries and icing sugar. This simple Raspberry Coulis recipe creates a delicious dessert topping that takes about 10 minutes to prepare and can serve up to 8 people.
Ingredients
Instructions
- Blend the ingredients: Measure the raspberries and icing sugar into a food processor, and whizz until smooth.
- Strain the mixture: Pour the coulis into a large-holed sieve or strainer set over a bowl, and strain out the pips
Notes
- Use fresh raspberries if you can: Fresh raspberries taste the best. If you use frozen, make sure they’re fully thawed before blending.
- Strain well: To get a smooth sauce, take your time to strain out the seeds. A fine mesh sieve works best.
- Sweeten to taste: If your raspberries are very sour, add a bit more icing sugar to balance the flavor.
- Chill before using: Let the sauce chill in the fridge for at least an hour before serving to bring out the flavors.
- Store it right: Keep any leftover sauce in an airtight container in the fridge for up to a week, or freeze it to keep it longer.