Raspberry coulis whips up at the last minute

QUICK FIX

Raspberry coulis, or sauce, can dress up angel food cake, pound cake, cheesecake or ice cream. Add whipped cream and mint leaves if you like. PHOTO BY CATHY THOMAS

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By Cathy Thomas

Correspondent

When friends and family stop by for dinner, whether expected or just last-minute drop-ins, I like to have something easy to offer for dessert when time is tight. Raspberry coulis (koo-LEE) is a showy and delicious sauce made from puréed and strained fruit.

It can doll up a slice of store-bought angel food cake in a delightful way. Ice cream, pound cake and cheesecake are also tempting-from-the-freezer candidates.

This raspberry coulis will keep well in the refrigerator for 5 days or frozen for up to 1 month. Two styles of frozen raspberries are common in the marketplace: quick frozen with nothing added, or frozen in syrup. Each has its own set of requirements to make a perfect coulis (see alternative when using raspberries frozen in syrup).

Raspberry coulis (raspberry sauce)

Yield: About 2 1/2 cups

Ingredients

12 ounces quick-frozen raspberries, thawed but cold

1/2 cup sugar

Alternative for raspberries frozen in syrup: 2 (10-ounce) packages frozen raspberries in syrup (thawed), 1 teaspoon cornstarch, 2 tablespoons water, 1 teaspoon fresh lemon juice

For serving: Ice cream, angel food cake, pound cake or cheesecake

Cook’s notes: Many chefs rely on raspberry coulis to create decorative plate presentations. To form a design, the raspberry sauce is pressed through the tip of a squeeze-type bottle with a small opening, forming concentric circles. Or sporadic drops and drabs are squeezed atop the plate.

DIRECTIONS

For quick-frozen raspberries: Using a food processor fitted with the metal blade or in a blender, process the raspberries and sugar until pureed, about 1-2 minutes. Strain through a medium-fine sieve; discard seeds. Done.

2. Alternative steps for raspberries frozen in syrup: Using a food processor fitted with the metal blade or in a blender, process the raspberries until pureed, about 1-2 minutes. Strain through a medium-fine strainer into a medium saucepan; discard seeds. In a small bowl combine cornstarch and water; stir until cornstarch dissolves. Bring raspberry puree to a simmer over medium heat; stir in cornstarch mixture. Add lemon juice and bring to boil; boil for 1 minute, stirring constantly. Remove from heat. Cool.

3. Spoon coulis over sliced angel food cake, pound cake, ice cream or cheesecake.

Cooking question? Contact Cathy Thomas at cathythomascooks@gmail.com