Preparing a good raspberry coulis is essential in pastry ! It’s simple and lets you enjoy the authentic taste of raspberries without additives or preservatives. Just 3 ingredients, fresh or frozen raspberries (out of season), sugar and a touch of lemon.
Raspberry coulis is ideal for all your desserts, from the simplest to the most elaborate. It will add a fruity note to a chocolate fondant or a colorful and tangy touch to a frozen dessert.
Whether you’re topping a simple vanilla ice cream, topping a cheesecake, or Enhancing panna cotta, it adds freshness and an irresistible taste. A slice of a simple yogurt cake served with raspberry coulis can be transformed into a delicious dessert.
Table of Contents
Why make homemade raspberry coulis?
If you like to bake, this is the best way to take advantage of the raspberry season to preserve and enjoy them all year round. You can either freeze the raspberries, or make a coulis, which will be easier to use in your pastries.
Instead of trying to buy grout in brick form, which, although very good, will never be better than the one you make at home.
Raspberry coulis can be used in desserts, ice creams, inserts, smoothies and more.
It’s quick and easy to make, and you can prepare as much or as little as you like.
Another advantage of making homemade raspberry puree is that you can control the sugar content to suit your taste. It can be made without adding sugar.
You may or may not keep the seeds, depending on what the recipe calls for or on your preference. In some recipes, a raspberry confit with seeds will add charm to your tart or dessert.
The coulis is thick enough, even without cooking, to be served on cakes, yogurts, etc. To properly dissolve the sugar, I gently heat it over low heat without bringing it to a boil. If you want to make it smoother, you can extend the cooking time by letting it boil for a few minutes to reduce it.
Ingredients :
NB: You’ll find the printable recipe card at the end of the article.
- 750 g fresh or frozen raspberries (26.46 oz) adapt the quantity to your needs
- 150 g sugar (5.29 oz) you can use less
- 1 tablespoon lemon juice
Preparation steps
If using fresh raspberries, gently wash and drain.
For frozen raspberries, allow to thaw at room temperature before use. You can also speed up thawing by heating them in a saucepan with 2 tablespoons of water over very low heat.
Note: If you intend to use the coulis in a recipe such as a bavarois or entremets, leave it unsweetened and follow the recipe instructions.
1st option without baking
Place the raspberries, sugar and lemon juice in a blender.
Blend until smooth. You can adjust the amount of sugar to suit your taste.
For a seedless raspberry coulis, strain the puree through a fine-mesh strainer or a chinois strainer. You can keep a little seed to refer to raspberries, without it being unpleasant in the mouth.
Pour the coulis into an airtight glass container and refrigerate until ready to use.
You can store it in the refrigerator for 3 to 4 days.
2 nd option with baking
Blend raspberries in blender until smooth.
Strain through a fine-mesh strainer to remove seeds.
Pour the resulting coulis into a saucepan and add the sugar and lemon juice. Stir and bring to a simmer.
Heat without boiling to dissolve sugar. Remove from heat and allow to cool before pouring into an airtight container.
If you want a smoother coulis, simply reduce it for longer, stirring constantly to prevent it from burning at the bottom of the saucepan.
Keep refrigerated until ready to use.
This raspberry sauce is ready to serve immediately with desserts such as cakes, ice cream, yogurt, or pancakes pancakes.
You can use it in recipes to make entremets, mirrors on cheesecakes or desserts, etc. Simply weigh the quantity indicated and follow the recipe.
How to store raspberry puree?
Once the coulis is ready, you can store it in an airtight container in the fridge for 3-4 days. If you want to keep it for several months, divide it into small portions in flat freezer bags, indicating the date.
Prepare 50-100 g (1.8-3.5 oz) portions for easy use in your recipes. You can also use ice cube moulds. Once the raspberry ice cubes are frozen, remove from the mould, place in a freezer bag and return to the freezer.
Easy Homemade Raspberry Coulis Recipe
INGREDIENTS
- 750 g fresh or frozen raspberries (26.46 oz) adapt the quantity to your needs
- 150 g sugar (5.29 oz) you can use less
- 1 tablespoon lemon juice
PREPARATION
- If using fresh raspberries, gently wash and drain.
- For frozen raspberries, allow to thaw at room temperature before use. You can also speed up thawing by heating them in a saucepan with 2 tablespoons of water over very low heat.
- Note: If you intend to use the coulis in a recipe such as a bavarois or entremets, leave it unsweetened and follow the recipe instructions.
1st option without baking
- Place the raspberries, sugar and lemon juice in a blender.
- Blend until smooth. You can adjust the amount of sugar to suit your taste.
- For a seedless raspberry coulis, strain the puree through a fine-mesh strainer or a chinois strainer. You can keep a little seed to refer to raspberries, without it being unpleasant in the mouth.
- Pour the coulis into an airtight glass container and refrigerate until ready to use.
- You can store it in the refrigerator for 3 to 4 days.
2 nd option with baking
- Blend raspberries in blender until smooth.
- Strain through a fine-mesh strainer to remove seeds.
- Pour the resulting coulis into a saucepan and add the sugar and lemon juice. Stir and bring to a simmer.
- Heat without boiling to dissolve sugar. Remove from heat and allow to cool before pouring into an airtight container.
- If you want a smoother coulis, simply reduce it for longer, stirring constantly to prevent it from burning at the bottom of the saucepan.
- Keep refrigerated until ready to use.
- For longer storage, refer to the instructions in the article.
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