Raspberry Coulis For Roulade Marquis Food

RASPBERRY COULIS

Steps:

• Put all the ingredients in a small food processor or use a stick blender to blitz until very smooth.
• Set a sieve over a jug. Tip the mixture into the sieve and push through the liquid using a spatula. Discard the seeds. The coulis is ready to use. Will keep refrigerated in an airtight jar for up to two days.

RASPBERRY COULIS

Steps:

• Heat the sugar and water in a small saucepan over medium heat, stirring from time to time, until the sugar dissolves completely, about 5 minutes.
• Put the raspberies and the sugar syrup in a blender and puree.
• Strain through a fine mesh sieve to remove the seeds and stir in the kirsch or framboise, if using.
• The sauce keeps well, tightly covered, in the refrigerator for 4-5 days and freezes perfectly for several months.

ROULADE MARQUIS

Steps:

• Preheat oven to 425 degrees. Line a rimmed baking sheet with parchment paper; butter and flour parchment paper and set aside.
• In the bowl of an electric mixer fitted with the whisk attachment, beat yolks and scant 1 cup confectioners' sugar in a bowl until ribbons form; set aside. In the clean bowl of an electric mixer fitted with the whisk attachment, whisk egg whites until they reach soft peaks; add a scant 1/2 cup confectioners' sugar and continue whisking until stiff peaks form.
• Whisk in one-third of the yolk mixture into the egg white mixture; fold in remaining yolk mixture using a metal spoon until it is almost fully incorporated. Sift cocoa and potato flour into bowl; gently fold with a metal spoon until just combined.
• Using an offset spatula, spread batter on prepared baking sheet to form a 10 1/2-by-12-inch rectangle, about 5/8 inch thick. Transfer to oven and bake until cake springs back when touched, 8 to 10 minutes.
• Meanwhile, line a large wire rack with a clean dish towel. Turn cake out onto prepared rack and carefully peel off parchment paper. Let stand 5 minutes to cool.
• Meanwhile, in the bowl of an electric mixer fitted with the whisk attachment, beat heavy cream with remaining 1/4 cup confectioners' sugar until ribbons form; set aside.
• Carefully transfer cake to a large piece of wax paper. Using a pastry brush, brush 1/4 cup coulis over cake; using a serrated knife, carefully trim edges from all four sides. Using an offset spatula, spread cream over cake, leaving a 5/8-inch border all around; top with raspberries. Starting from one of the long sides, gently roll up cake, using the wax paper to help you. Transfer cake to refrigerator and let chill 2 to 3 hours.
• Slice roulade crosswise and serve dusted with confectioners' sugar and drizzled with coulis.

BERRY COULIS

Steps:

• Combine the berries, sugar, lemon juice, salt and 1 tablespoon water in a medium saucepan. Bring to a simmer over medium heat and cook, stirring constantly, until the berries begin to give off their juice, 1 to 2 minutes. Adjust the heat so the sauce is simmering rapidly and cook until the berries have broken down, 4 to 5 minutes. Let cool slightly.
• Transfer to a blender and blend until smooth. Pour the mixture through a fine-mesh strainer, pressing on the solids to extract as much of the sauce as possible. Serve the sauce cold or at room temperature.

RASPBERRY COULIS FOR ROULADE MARQUIS

Steps:

• Place all ingredients in the jar of a blender; blend until smooth. Strain through a cheesecloth-lined or fine strainer.

RASPBERRY COULIS

Steps:

• Combine raspberries, sugar, and lemon juice in the bowl of a small food processor. Blend until smooth and sugar has dissolved, 15 to 20 seconds. Adjust sugar if desired, and blend again.
• Strain mixture using a fine mesh strainer to remove seeds. Refrigerate until ready to use.