Wednesday, June 25, 2025

Raspberry Sauce and Raspberry Coulis

When I make my Chocolate Torte and am pulling out all the stops, I serve it with both Crème Anglaise and a raspberry sauce. Either of the following raspberry sauces works beautifully an both are excellent with ice cream.

Raspberry Coulis

Adapted from Above and Beyond Parsley: Food for the Senses by The Junior League of Kansas City, Missouri (Junior League of Kansas City, Missouri, 1992)

1½ cups fresh or frozen unsweetened raspberries
¼ cup powdered sugar
¼ cup Chambord

Puree all ingredients in a blender or food processor. Strain to remove the seeds. Chill before serving.

Raspberry Sauce
Adapted from Chocolate (Williams-Sonoma Kitchen Library) by Lora Brody (Time-Life Books, 1993)

315g (2½ cups) fresh or thawed frozen unsweetened raspberries
125g (½ cup) castor (superfine) sugar
¼ cup Chambord

Puree all ingredients in a blender or food processor. Strain to remove the seeds. Chill before serving.


No comments:

Post a Comment

Note: Only a member of this blog may post a comment.