Raspberry Coulis Food

SWEET RASPBERRY COULIS

Steps:

• Warm the water and sugar in a saucepan and stir until the sugar melts to form a light syrup.
• Add the berries and stir to combine. Heat for another minute or so, until the desired consistency is achieved.
• If a less lumpy sauce is required, process some to desired consistency. Another option is to push it thru a sieve or strainer if you dont want berry seeds in the syrup.
• Cool and refrigerate until required.

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.

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:

• For the raspberry coulis, tip all of the coulis ingredients into a frying pan and heat until the raspberries start to break down.
• Transfer to a food processor and blend until smooth, then pass through a sieve to remove the pips.
• Set aside until ready to serve with either a rich vinilla ice cream or a delicate cake.

RASPBERRY SAUCE

Steps:

• Place the package of raspberries, the granulated sugar, and 1/4 cup water in a small saucepan. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and Framboise into the bowl of a food processor fitted with the steel blade and process until smooth. Chill.

EASY RASPBERRY COULIS

Steps:

• Put the raspberries and sugar in a bowl.
• Mix and leave until the juices are running from the berries.
• Blend to a purée.
• Pass through a fine sieve, to get rid of all the seeds from the raspberries, and chill before use.

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.

WITCHES FINGER COOKIES IN RASPBERRY COULIS

Steps:

• Raspberry Coulis:
• Cookies: Preheat the oven to 350 degrees F and position the rack to the center position. Dust the work surface with flour. Place the dough on the table and dust with flour. With a rolling pin, work the dough, rolling back and forth. After 3 rolls, stop and move the dough around (you don't want it to stick to the work surface). Dust with additional flour and continue to roll until it is 1/2-inch thick. Cut out as many finger shapes as you can, gathering ad rerolling scraps as necessary. Place on a parchment-lined cookie sheet. Bake for 12 to 15 minutes. Remove from the oven and cool to room temperature.
• Icing: Sift the confectioners' sugar into a large mixing bowl. Add egg whites all at once. Combine with a rubber spatula until smooth. Divide the confectioners' sugar between 4 to 6 small bowls. Add drops of food coloring to each bowl, creating different colors. If you find the icing to be on the thick side (unspreadable), adjust with tiny drops of water.
• Apply the icing as desired to make witches fingers.
• Raspberry Coulis: In a medium-sized saucepot over medium heat, combine 12 ounces of the raspberries, orange zest, water, sugar, and lemon juice. Bring to a boil and cook for an additional 8 minutes. Remove from the heat and puree with a handheld mixer. Strain into desired small bowl. Add the remaining 4 ounces of fresh raspberries. Serve with Witches Fingers Cookies.
• Sift together the flour, baking powder, and salt in a medium bowl and reserve. Place the butter in a large mixing bowl and soften by hand. Add the sugar and continue to blend with hands or a rubber spatula for 2 minutes, until the mixture resembles light yellow-colored mashed potatoes. Transfer to a mixer.
• Crack the eggs, 1 at a time, into the butter mixture and combine until well-blended. Add tha vanilla extract. Add the sifted flour mixture and continue to blend for 2 to 3 minutes until a dough is formed. Remove dough from the mixer and divide in half. Place 1/2 of the dough back into the mixer. On low speed, add the cocoar powder and continue to mix until you have a chocolate dough. Wrap both doughs in plastic wrap and refrigerate for at least 1 hour, up to overnight.
• Sift together the flour, baking powder, and salt in a medium bowl and reserve. Place the butter in a large mixing bowl and soften by hand. Add the sugar and continue to blend with hands or a rubber spatula for 2 minutes, until the mixture resembles light yellow-colored mashed potatoes. Transfer to a mixer. Crack the eggs, 1 at a time, into the butter mixture and combine until well-blended. Add tha vanilla extract. Add the sifted flour mixture and continue to blend for 2 to 3 minutes until a dough is formed. Remove dough from the mixer and divide in half. Place 1/2 of the dough back into the mixer. On low speed, add the cocoar powder and continue to mix until you have a chocolate dough. Wrap both doughs in plastic wrap and refrigerate for at least 1 hour, up to overnight. ;
• Recipe courtesy Wolfgang Puck .

RASPBERRY SAUCE

Steps:

• Combine raspberries and sugar in a saucepan. Cook until raspberries are broken down, about 10 minutes. Remove from the heat and strain through a chinois to eliminate seeds.

RASPBERRY COULIS

Steps:

• Combine sugar, berries, and 1/2 cup water in a saucepan; bring to a boil over medium-high heat. Reduce heat to medium low; cook until sugar is dissolved, about 8 minutes. Use a pastry brush dipped in water to brush down any sugar crystals on the side of the pan. Remove from heat; cool completely. Place mixture in the jar of a blender; puree until smooth. Pass through a fine-mesh colander, and discard solids.

RICH CHOCOLATE MOUSSE WITH RASPBERRY COULIS

Steps:

• Make Raspberry Coulis at least 4 hours in advance: Combine raspberries, sugar and liqueur in a bowl and place in refrigerator; stir occasionally to dissolve sugar as raspberries thaw. After serveral hours, puree the ingredients (blender or food processor) and push through a fine mesh sieve. Discard seeds and solids. Refrigerate sauce (makes about 1 1/2 cups).
• Mousse: Place Marsala and sugar in a saucepan; bring to a rolling boil and reduce to a syrup (about 10 minutes of boiling). Set Marsala syrup aside to cool.
• Melt chocolate chips (this can be done in a microwave or in a double boiler).
• Assemble mousse in food processor: start by blending ricotta and vanilla until smooth. Add Marsala syrup and melted chocolate; process until smooth. Add half of Cool Whip; process. Add other half and process gently to combine.
• Place mousse in refrigerate to set for at least 2 hours.
• To serve, place a pool of raspberry coulis on a plate and top with a scoop of mousse. Garnish with a mint leaf and fresh raspberry if desired.

RASPBERRY COULIS

Steps:

• Purée raspberries with syrup and sugar in processor. Strain mixture (discard solids). Chill until cold, at least 2 hours.

RASPBERRY COULIS

Steps:

• Purée raspberries with syrup, sugar, and lemon juice in a blender or food processor. Pour mixture through a fine sieve into a bowl, pressing on solids.

RASPBERRY OR STRAWBERRY COULIS

Steps:

• Place fruit and 1 cup water in blender and process until smooth.
• Strain mixture through a fine sieve into a bowl and discard the solids.
• Combine puree, 1 1/2 cups water and sugar in a small saucepan.
• Combine juice and cornstarch in a small bowl, whisking until blended.
• Add cornstarch mixture to fruit mixture and bring to a boil over medium heat.
• Cook 5 minutes or until thick, stirring constantly.
• Strain again into a bowl and discard solids.
• Cool, cover and chill.