About this site

Piers and Lin du Pré bought their new Fleming 55 / 129, Play d'eau, in 2003.

She was berthed in Beaucette Marina, Guernsey in the Channel Islands at N49° 30’.197 W002° 30’.350 until she was sold in October 2021.

This site charts the thrilling adventures they had in her.

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Recent Posts

Raspberry Coulis

Three ingredients are all that’s needed
Raspberries, lime juice and maple syrup
click to enlarge

This will make about 200mls of the most gorgeously rich, raspberry coulis.


500gm fresh, ripe raspberries
½ lime
Maple Syrup (pure, and organic if at all possible)

When made with really fresh and ripe raspberries, this simple recipe makes a rich and sumptuous coulis which can be stored in a fridge for two or three weeks provided it’s covered with cling film so no air can get at it.

When would you use a Raspberry Coulis?

Whenever you want to enrich a desert, particularly with fruit, ice-cream and panna cotta.

To prepare

Mash the berries through a fine sieve
click to enlarge

Remove any imperfections from the raspberries and place them in a fine sieve.

With the back of a stainless steel spoon mash and press them through to extract just the juice. Throw the residue away.

Squeeze ½ lime through a clean fine sieve to remove any flesh and pips. Add it all to the liquid raspberry, and stir well.

Add maple syrup by the teaspoon, tasting as you go until the coulis is left just ‘tart’.

This may well take more than you imagine – keep going, but don’t over-sweeten. You can always add more when you come to use it.

Why lime, and why maple syrup?

Using lime rather than lemon produces a far superior coulis.

A rich sumptuous raspberry coulis
click to enlarge

We used to make it with lemon until reading a cookbook by Chef Damien Pignolet who had been told off by one of his guests for using lemon. She made him go back to the kitchen and make a fresh coulis for her using lime! On tasting it, he agreed.

Many recipes tell you to use icing sugar when making coulis. The problem here is that you can taste icing sugar, but if you use maple syrup there is no taste at all.

You are left with the most divine coulis.

A word of warning – you’ll find you never make enough. Guests will devour the coulis by the spoonful.

Piers and Lin
From the Galley of
Play d’eau

You can get in touch with us any time by using our Contact Form.

Raspberry coulis on a dessert of white peach slices and raspberry sorbet
Hot tip: Always check the coulis for sweetness before using, adjusting with more maple syrup

3 comments to Raspberry Coulis

  • Hil

    That looks absolutely divine.I LOVE that coulis and particularly when made with lime and maple syrup.And on the white peaches…we can’t obtain really ripe and lushious ones here-so that will remain a dream.The photo is BEAUTIFUL.Thank you.x x

  • Gale Fleming

    Thank you for a delicious simple recipe – I have just finished making this coulis from an abundant crop of raspberries from my garden. And it will be used to pour over a vanilla panna cotta for tonight’s Christmas dessert. I have decanted into individual small bottles for guests to pour themselves. Looks pretty tastes divine. Thank you again.

    • Hi Gale. Happy Christmas! Might I suggest that if using the coulis on a panna cotta, you sprinkle some grated lime zest over it which adds the slightest of tangs, and the green speckles look so pretty. And depending on who’s eating it, they may like a few drops of maple syrup on top as well….

      Have a great New Year.

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