Raspberry Coulis

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

Ingredients

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

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.

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

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