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Raspberry Coulis
Delicious in its simplicity and purity. Its fruity and citrusy flavor creates a perfect balance with the sweet taste of the Meringue glacée.
Add a few mint leaves, if you have any, and it will give the dish its finishing touch.
The raspberry coulis can be prepared in two ways: either an uncooked coulis, mixing the raspberries with some sugar and water if needed, or a syrup-based cooked raspberry coulis made from water and sugar to which fresh or frozen raspberries are added.
For 6 people
250 g raspberries (fresh or frozen)
50 g sugar
25 mL water
1 teaspoon lemon juice (optional)
Raspberry coulis – no cooking
Thaw out the raspberries for a few hours if you are using frozen ones.
Mix the raspberries.
Sieve the raspberries if you would like to remove the seeds and obtain a smoother texture.
Add water and taste.
If needed, add a little water to obtain a more liquid coulis.
For some additional tartness, add a hint of lemon.
Set it to cool and serve with Meringue glacée.
Raspberry coulis – syrup-based
Bring the sugar and water to a boil in a pot. Reduce the heat and cook for 5 to 8 minutes by stirring until the sugar has completely dissolved.
Add the raspberries (fresh or frozen) to the warm syrup. On low heat, crush the raspberries with a wooden spoon until they are thawed out and have dissolved in the syrup.
Take off the stove and mix well to obtain a homogenous coulis.
If you do not like seeds, sieve the mixture.
If you appreciate tartness, add a hint of lemon.
Set it to cool and serve with Meringue glacée.