Raspberry Coulis Sauce With A Chambord Kick Food

RASPBERRY SAUCE

Steps:

• Place the package of raspberries, the granulated sugar, and 1/4 cup water in a small saucepan. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and Framboise into the bowl of a food processor fitted with the steel blade and process until smooth. Chill.

RASPBERRY COULIS

Steps:

• Purée raspberries with syrup, sugar, and lemon juice in a blender or food processor. Pour mixture through a fine sieve into a bowl, pressing on solids.

RASPBERRY COULIS

Steps:

• Heat the sugar and water in a small saucepan over medium heat, stirring from time to time, until the sugar dissolves completely, about 5 minutes.
• Put the raspberies and the sugar syrup in a blender and puree.
• Strain through a fine mesh sieve to remove the seeds and stir in the kirsch or framboise, if using.
• The sauce keeps well, tightly covered, in the refrigerator for 4-5 days and freezes perfectly for several months.

RASPBERRY COULIS

Steps:

• Put all the ingredients in a small food processor or use a stick blender to blitz until very smooth.
• Set a sieve over a jug. Tip the mixture into the sieve and push through the liquid using a spatula. Discard the seeds. The coulis is ready to use. Will keep refrigerated in an airtight jar for up to two days.

RASPBERRY COULIS

Steps:

• Combine sugar, berries, and 1/2 cup water in a saucepan; bring to a boil over medium-high heat. Reduce heat to medium low; cook until sugar is dissolved, about 8 minutes. Use a pastry brush dipped in water to brush down any sugar crystals on the side of the pan. Remove from heat; cool completely. Place mixture in the jar of a blender; puree until smooth. Pass through a fine-mesh colander, and discard solids.