Made this quick and delicious raspberry coulis to serve with “Patrick” – Flourless Double Chocolate Truffle.
Depending on how tart your berries are, you may need to add more sugar, to taste. I like mine with a hint of pucker since I’m usually serving it with something really rich. Make sure once it’s boiling, you stir continually to keep it from burning to the bottom of your pan. Great with chocolate, over ice cream or on top of cheesecake.
1 pint fresh raspberries (or 2 cups raspberry puree)
1/3 cup white sugar
2 tablespoons orange juice
2 tablespoons cornstarch
1 cup cold water
- Combine the raspberries, sugar, and orange juice in a saucepan. Whisk the cornstarch into the cold water until smooth. Add the mixture to the saucepan and bring to a boil.
- Simmer for about 5 minutes, stirring constantly, until the desired consistency is reached. The sauce will thicken further as it cools.
- Puree the sauce in a blender or with a handheld immersion blender and strain it through a fine sieve. Serve warm or cold. The sauce will keep in the refrigerator for up to two weeks.