Raspberry Coulis or Raspberry Sauce is a very important item in the pastry kitchen. It is used for so many desserts. It is a mise-en-place item in the pastry kitchen (everything in its place). You definitely do not want to run out of this delicious sauce during a busy lunch or dinner hour rush.
I will always remember shopping at my local grocery store one day and there was a lady in a panic trying to get several clerks to help her find raspberry coulis for a special dessert that evening. If you have done the same thing, you know it is not something you will find readily in the store. Alas, raspberry coulis is surprisingly easy to make with just a few ingredients. In this post, I will show you how to make raspberry coulis by first making a raspberry puree.
CHEF TALK: I have referred to fruit coulis often on Urbnspice. Raspberry coulis is probably the most popular of the fruit coulis. It is an easy sauce to make and one that you will use for many purposes. You will note the use of white corn syrup in the ingredients. I describe in detail below the reasons why white corn syrup is considered in this recipe (in the pastry kitchen, glucose is used for recipes such as this). Please see the NOTE below for corn syrup substitutions. So, let’s try this!
Makes: 1 ¼ cups of sauce
- 1 cup (250 ml/g) fresh raspberry puree (to make puree, follow Method, Step 1)
- 1 Tablespoons of fresh lemon juice
- ¼ cup (85 g) white corn syrup, heated in microwave
- 1/2 teaspoon powdered gelatin, optional
- To Make Raspberry Puree: Place 2 cups of frozen raspberries in a sieve, and place the sieve over a bowl to catch juices. Refrigerate overnight.
- Press the thawed raspberries with the back of a wooden spoon or spatula to release the pulp of the raspberries, leaving the seeds behind in the sieve. Discard the seeds. You should have approximately 1 cup of raspberry puree.
- Add the heated corn syrup to the raspberry pulp and lemon juice. Stir to combine. Adjust the sweetness, if necessary (this all depends on the tartness of the raspberries). The corn syrup gives the sauce a nice shine. The sauce will be on the thin side – refrigerate it for one hour or more and it will coat the back of a spoon nicely. This is the way I prefer it – fresh, fresh sauce.
NOTE: This is a fruit sauce with no thickener. If you prefer a thicker sauce, add a tiny bit of optional powdered unflavoured gelatin – start with 1/2 teaspoon (In a small bowl, bloom the gelatin for a few minutes by sprinkling it over 1 Tablespoon of water first, microwave for 5 – 10 seconds to dissolve the gelatin thoroughly and then whisk it quickly into the fruit coulis). Refrigerate and check the viscosity of the sauce. Adjust according to how thick you like the coulis by adding more gelatin.
- The raspberry sauce (coulis) will keep for up to one week. For longer storage, it freezes beautifully for up to one year in a sealed container or vacuum sealed bag in the freezer.
NOTE: If you want to substitute another syrup rather than use white corn syrup, there are other options. White corn syrup is an invert sugar and is often used in the pastry kitchen to prevent crystallization, as explained before. Sometimes an invert sugar is required depending on what you are making (for example, confectionery). Options for syrup substitution in this recipe would be: cane syrup, agave nectar, honey, maple syrup, birch syrup, or brown rice syrup. OR:
MAKE YOUR OWN WHITE OR GOLDEN SYRUP:
If you want to try your hand at making white syrup or golden syrup, it is easy to do.
Here is how to do it:
- For every 1 cup of white corn syrup required, dissolve 1 cup of granulated sugar into 1/4 cup water.
- For each 1 cup of golden corn syrup required, dissolve 1 cup of packed light or dark brown sugar and 1/4 cup water.
In our pastry kitchen at work, we had a beautiful chocolate mousse tower dessert that was garnished with not one, not two, but five different fruit coulis! I wish I had a photograph of that dessert to show you. As you can imagine, it was a showpiece and a spectacular dessert for the lucky recipients.
The point is, keep in mind that you can make fruit coulis from just about any fruit puree. Think of the possibilities: raspberry coulis, mango coulis, strawberry coulis, blueberry coulis, blackberry coulis are just a few that I have made in the pastry kitchen. And it all started with raspberry coulis.
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You Might Also Like:
Milk Chocolate Torte with Almond Praline Crust (gluten-free)
Individual Raspberry Hearts Cheesecakes
Individual Dark Chocolate Mousse in Crispy Wrappers
Creme Anglaise – another lovely sauce for you to learn how to make
As always, if you give this recipe for Raspberry Coulis a try, please come back and leave me a comment below with your feedback. If you would like the recipe for other fruit coulis, please feel free to drop me a line. You can find me on social media – just be sure to tag @urbnspice and #urbnspice so I’m sure to see it. Enjoy!
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