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.
Cook it with a chef at your shoulder.
Sous scales it without breaking the seasoning, coaches you through it for your gear, and remembers how it went. Fork this into your own library and make it yours — free.
Sous is an AI cooking assistant, not a food-safety authority. Use a thermometer for doneness — especially meat, poultry, eggs, and seafood — and trust your own judgment.