Raspberry Coulis

Raspberry Coulis

RASPBERRY COULIS

This lovely sweet and tart coulis is perfect for serving over Panna Cotta or Ice-Cream.  It takes just a few moments to make, can be stored in your fridge for a couple of weeks (if it lasts that long) and one batch will make approximately 350ml of coulis, which equates to 24 tablespoons at 0.6 net carbs each.


INGREDIENTS – for 350ml of Coulis

  • 300g Fresh Raspberries
  • 6 tblsp BochaSweet Granulated Sugar
  • 1 tsp Vanilla Extract
  • 2 tsp Gelatine Powder
  • 1/4 Cup cold water

METHOD

  • Add the gelatine powder to 1/4 cup cold water in a small bowl. Stir well and leave for a couple of minutes whilst you prepare the raspberries
  • Add the raspberries, BochaSweet and vanilla to a pan and gently heat until simmering.  With a wooden spoon gently break up the raspberries until they have disintegrated and the sugar has dissolved. This should only take a minute or two.
  • Press the raspberry mix through a fine-mesh sieve until all the juice has been extracted.
  • Pour the sieved juice back into the pan and stir through the gelatine until thoroughly melted and incorporated.
  • Allow cooling for a little while before decanting into a storage bottle for the fridge.

Enjoy!

NOTE: I OFTEN ADJUST MY RECIPES WHEN I FIND NEW INGREDIENTS AND WILL UPDATE THE RECIPES ON MY BLOG ACCORDINGLY (RATHER THAN PRODUCING ANOTHER RECIPE), SO PLEASE ALWAYS CHECK BEFORE MAKING.

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