This week was all about Diwali planning and now that it is coming to and end, what better than to celebrate with new recipes.
I’d been eyeing a bag of raspberries at the food store I go to for a long time but it used to end at my greedy looks only as I was not clear on how I’d utilize those dark electric pink gorgeousnesses.
With the same greedy eyes began my search for recipes that would do the 1 kg bag justice. Numerous cakes, muffins, tarts, salads and I was still not content. The first thing was to do a simple version of the fruit for using it as a dressing.
A Coulis is a sauce which is is made from fruits or vegetables. The recipe has a French origin where coulis made from vegetables is used as a dressing for meats and savoury dishes and fruit coulis is used in dessert. My take on Raspberry coulis
- 250 g raspberries
- 4 tbsp sugar
Using a belnder, puree the raspberries by adding sugar. Check for the sweetness of the mix and add more sugar as per your liking.
Using a fine sieve, remove the seeds from the sauce . Voila, your raspberry coulis is ready. Store in fridge in air tight jars.