Raspberry Coulis
Bright, strained raspberry sauce that cuts through the richness of the chocolate cake.
- raspberries, fresh or frozen2 cups
- granulated sugar⅓ cup
- lemon juice1 tbsp
- water2½ tbsp
- salt, tiny pinch
- vanilla extract, splash(optional)
- balsamic vinegar, tiny splash(optional)
- 1
Combine the raspberries, sugar, lemon juice, water, and salt in a saucepan over medium heat. Cook for 5–8 minutes, stirring occasionally, until the berries break down completely.
medium - 2
Remove from heat. Blend or mash the mixture, then strain through a fine-mesh sieve, pressing solids with a spoon to extract all liquid. Discard seeds. Stir in vanilla and balsamic if using.
- 3
Cool the coulis to room temperature or refrigerate until ready to serve.
Deep, saucy, forgiving — the flavors marry in the fridge. This is prep's best friend. Reheat gently with a splash of water or stock to loosen it.
Home: Warm gently in a pan with a splash of water or stock to loosen — it's a braise, it's even better today.
On the go: Microwave covered with a splash of water or stock, ~2 min, stir halfway. Forgiving — it's better on day two.
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