Raspberry Coulis Recipe

This months Raspberry Meringue cake uses an amazing raspberry coulis (pronounced ku-li) that compliments our vanilla cake and I wanted to share it with you all. It is incredibly easy to make and will turn any cake into a prize winner every day of the week.

So what makes it so simple?
Honestly, you put everything in a saucepan and you are done. Well, not quite but almost. I like to use frozen raspberries in my coulis for two reasons. One, fresh raspberries are expensive and are not always in season. Two, it is easy to keep frozen raspberries on hand should the mood hit you (and you can’t be bothered running to the shops). They also cook easily.
To get started
The first thing you need is a bag of frozen raspberries. I usually grab a 500g bag and use the whole lot at once. If you are only using it on one cake or to put over each serve, then I would suggest you half the recipe. Pour the bag of raspberries into a large saucepan.
The average lemon should give you about 2 tablespoons of juice
Lemon and sugar
Add 2 tablespoons of icing sugar to the raspberries. Place over a low to medium heat. Then add in the juice of one lemon. The lemon should be done to taste as it can easily overpower the raspberries. But one medium sized lemon should produce enough juice. If you are unsure about the measurement, the average lemon should give you about 2 tablespoons of juice. I keep a stock of frozen lemon juice in my freezer and one large ice cube is about a tablespoon. If you are ever using lemon zest in a recipe and not the juice, put the juice in the freezer so you always have a stock on hand. Stir the raspberries over low-medium heat until the raspberries start to break down. Use a wooden spoon to crush any raspberries that have not cooked down. Once they have all broken down, continue to simmer, stirring constantly, for a few more minutes.
You may choose to put the raspberries into a processor and process before straining if your raspberries have not broken down completely.
The last step
Take the raspberries off the heat. Place a sieve over a bowl and pour the raspberries into the sieve. Using the wooden spoon, stir the raspberries until only the seeds remain. Scrape the underside of the sieve with a spoon (not the wooden spoon you used to stir as you will add seeds to your coulis) to remove any raspberries hanging on. You may choose to put the raspberries into a processor and process before straining if your raspberries have not broken down completely. Cool the coulis completely before pouring into a squeezy bottle. I like to use a funnel to minimise the mess. Store your coulis in the fridge. It will keep for up to a week. Don’t forget to show us what you have made. Use #littlebirdymakes when posting your pictures. Happy baking!
Request a fitting
Close