Velvety Raspberry Coulis with a Hint of Vanilla and Lemon - photo 1
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Velvety Raspberry Coulis with a Hint of Vanilla and Lemon

Desserts Additions Dishes for Special Occasions 25 min Easy 11 wyświetleń ~27.89 PLN - (0)
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Description

Coulis (pronounced koo-lee) is a French term for a smooth, puréed fruit or vegetable sauce. This recipe is the essence of elegance and simplicity, perfect for anyone looking to elevate their desserts. The velvety texture, intense ruby color, and deep flavor of fresh raspberries are complemented by a refreshing hint of lemon and enveloped in the warm aroma of real vanilla. This is not just an ordinary sauce – it is the culinary 'dot over the i' that will transform simple vanilla ice cream, cheesecake, panna cotta, or even morning pancakes into a work of art. Its preparation is surprisingly simple, and the final result is spectacular, both visually and in taste. An ideal way to preserve the taste of summer in a jar for longer.

Ingredients (7)

Servings:
6
  • Fresh or frozen raspberries 300 g
  • Cukier drobny do wypieków 5 łyżek
  • Water 50 ml
  • Lemon juice 15 ml
  • Vanilla bean 1 szt.
  • ✨ Opcjonalne
  • Raspberry liqueur (e.g. Chambord) 1 łyżka
  • Salt 0.0 szczypt
💰 Szacowany koszt dania: ~27.89 PLN (4.65 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Prepare all the ingredients. If you are using fresh raspberries, gently rinse them under cold running water in a sieve and dry them on a paper towel. Sort through them, removing any leaves or spoiled fruits. If you are using frozen ones, take them out of the freezer just before cooking. Place the vanilla bean on a cutting board and cut it lengthwise in half with a sharp, small knife. Use the dull side of the knife to scrape the black seeds from both halves – these contain the most flavor.

Ingredients: Fresh or frozen raspberries, Vanilla bean
Use a fine-mesh sieve to rinse the raspberries to avoid damaging them. Do not soak them in water, as they will absorb it and lose their flavor. You can place the empty, hollow vanilla pod in a jar of sugar to make homemade vanilla sugar.

Cooking the sauce

2

In a heavy-bottomed saucepan, place the raspberries (fresh or frozen), sugar, water, and scraped vanilla seeds. If you like, you can also add an empty vanilla pod for extra aroma – just remember to remove it before blending. Place the saucepan on a medium heat burner.

Ingredients: Fresh or frozen raspberries, Cukier drobny do wypieków, Water, Vanilla bean
A saucepan with a thick bottom is very important because it evenly distributes heat and prevents the sugar from burning. At the beginning, use medium heat so that the sugar has time to dissolve before the mixture starts to boil.
3

Bring the mixture to a boil, stirring occasionally with a wooden spoon to ensure the sugar completely dissolves. Once the sauce starts to bubble, reduce the heat to the minimum and cook for about 8-10 minutes. During this time, the raspberries will completely break down, and the sauce will thicken slightly. You will see that the fruits release a lot of juice, and the whole mixture will take on a beautiful, deep color.

Do not cook the sauce for too long, as it may become too thick, like jam. It should have the consistency of a thick syrup. Stir occasionally, scraping the mixture from the sides of the saucepan.
4

Remove the saucepan from the heat. Add freshly squeezed lemon juice and, if using, optionally a pinch of salt and raspberry liqueur. Mix thoroughly to combine all the flavors. The lemon is added at the end to preserve its fresh aroma, which would dissipate during long cooking.

Ingredients: Lemon juice, Salt, Raspberry liqueur (e.g. Chambord)
Taste the sauce at this point (be careful, it's hot!). If you prefer it sweeter, you can add a bit more sugar, and if you want it more tangy – lemon juice. Remember that the flavor will become more intense after cooling.

Finalization and straining

5

Set the sauce aside for about 5-10 minutes to cool slightly. If you cooked the sauce with an empty vanilla pod, now is the time to remove it. Then pour the mixture into a standing blender or use an immersion blender directly in the saucepan. Blend on high speed for about 30-60 seconds until you achieve a completely smooth, uniform mixture.

If you are using an immersion blender, be careful not to splash the kitchen with hot sauce. Keep the blender slightly submerged. If you are using a countertop blender, do not seal the lid tightly – slightly tilt it or remove a small plug to allow steam to escape (cover the opening with a cloth to avoid splattering).
6

This is the most important step to achieve a velvety smoothness. Set a fine-mesh strainer over a clean bowl. Pour the blended sauce into the strainer. Using a silicone spatula or the back of a spoon, press the mixture through, pushing it against the mesh of the strainer. Do this patiently, in circular motions. A perfectly smooth, seedless sauce will collect in the bowl. Discard the seeds that remain in the strainer.

Take your time when straining. The more thoroughly you do it, the smoother your coulis will be. Using a spatula is very effective, as its flexible edge allows you to 'scrape' the sauce from the bottom of the sieve, where the thickest liquid tends to collect.

Cooling and storage

7

Once the coulis is ready and strained, leave it in a bowl to cool completely at room temperature. As it cools, the sauce will thicken a bit more. After it has cooled, transfer it to a clean, airtight jar or bottle and place it in the refrigerator.

Before pouring into the jar, make sure the sauce is completely cold. Putting warm sauce in the fridge can cause condensation, which will thin the coulis and shorten its shelf life.

Fun Fact

💡

The word 'coulis' comes from the French verb 'couler', which means 'to flow' or 'to run'. In classical French cuisine, this term referred to puréed sauces made from both fruits and vegetables, as well as to essential, reduced meat broths.

Best for

Elegancki podwieczorek Niedzielne śniadanie z naleśnikami Dekoracja tortu urodzinowego Walentynkowa kolacja

Tips

🍽️ Serving

Raspberry coulis is incredibly versatile. Serve it cold, drizzling it over New York cheesecake, panna cotta, chocolate mousse, or vanilla ice cream. You can use it to decorate the plate, creating artistic splashes and streaks before placing the dessert. It also tastes great warm with waffles, pancakes, or rice pudding.

🥡 Storage

Store the coulis in a tightly sealed jar in the refrigerator for up to 7 days. It can also be frozen. A great way is to pour it into ice cube trays – after freezing, transfer the cubes to a ziplock bag. This way, you'll have perfect, single servings of sauce always on hand. Just take out a cube and thaw it at room temperature or gently heat it in a saucepan.

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