Raspberry Coulis Recipe
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This versatile sauce is simple to make, yet fancies up whatever you add it to. It can be served with vanilla ice cream, pound cake, berry cake, a chocolate tart, or a molten lava cake.
INGREDIENTS
- 2 (10-ounce) packages frozen raspberries, thawed (about 3 1/2 cups)
- 1/3 cup granulated sugar
- Pinch fine salt
INSTRUCTIONS
- Place a small plate in the freezer (you will need it to check the sauce consistency).
- Place all ingredients in a medium saucepan and bring to a boil over medium-high heat, stirring often. Reduce the heat to medium and simmer for about 3 minutes. Check the consistency of the sauce by placing a spoonful on the cold plate. Let it cool slightly, then run a finger through the sauce. If it holds the line of your finger, it’s is ready. If not, continue to simmer and thicken the sauce until it does hold the line.
- Set a fine-mesh strainer over a medium heatproof bowl and strain the raspberry mixture, pressing on the solids with a spoon or rubber spatula; discard the solids. Let the sauce cool before serving.
Hi erised,
Yes, strawberries should work well - any berry would work. But add the sugar gradually, and taste the sweetness level with each addition. Raspberries can be more tart than strawberries and may need a little more sugar. Strawberries may need less (but that will depend on the season and type). I would cut the strawberries into small pieces before cooking them. Let me know how it goes.
Jill (CHOW kitchen)
can i substitute strawberries in lieu of the raspberries? i love raspberries, but my darling hubby doesn't. would i use the same amount of strawberries by weight?