Raspberry coulis
Ingredients
- 1 kg raspberries (crumble)
- 300ml water or light red wine
- 400 g icing sugar
- juice of 1 lemon
Serves
6 persons
Time
15 minutes
Preparation
Mix with a blender or blend the raspberries into a puree and press them through a sieve to remove the seeds. Let the water (or the wine) reduce to syrup at low heat along with the icing sugar and the lemon juice. Add the raspberry puree, stir well and let cook for a few minutes. To be served cold or hot. Tip: serve as topping on white yoghurt.