Each of these is excellent served over vanilla or sweet cream ice cream.
Raspberry Sauce
Adapted from Chocolate by Lora Brody (Time-Life Books, 1993).
2½ cups fresh or thawed frozen unsweetened raspberries
½ cup caster or superfine sugar
¼ cup framboise or other raspberry-flavored liqueur, optional
Purée all ingredients in a food processor. Strain to remove the seeds. Chill before serving.
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
Purée all ingredients in a 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.