The tangy sauce can top anything from angel food cake, to ice cream to cheesecake.
When friends and family stop by for dinner, whether expected or just last-minute drop-ins, I like to have something easy to offer for dessert when time is tight. Raspberry coulis is a showy and delicious sauce made from puréed and strained fruit. It can doll up a slice of store-bought angel food cake in a delightful way. Ice cream, pound cake, and cheesecake are also tempting-from-the-freezer candidates.
This raspberry coulis will keep well in the refrigerator for 5 days or frozen for up to 1 month. Two styles of frozen raspberries are common in the marketplace: quick frozen with nothing added, or frozen in syrup. Each has its own set of requirements to make a perfect coulis .1/2 cup sugar Alternative for raspberries frozen in syrup: 2 packages frozen raspberries in syrup , 1 teaspoon cornstarch, 2 tablespoons water, 1 teaspoon fresh lemon juiceMany chefs rely on raspberry coulis to create decorative plate presentations. To form a design: The raspberry sauce is pressed through the tip of a squeeze-type bottle with a small opening, forming concentric circles. Or sporadic drops and drabs are squeezed atop the plate.
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