Do not over-process raspberries, as this will cause the coulis to be less vibrant in colour. This recipe is used in Zuccotto.
300g raspberries (fresh or thawed frozen)
100g castor sugar
15ml (1 tbsp) Crème de Framboise
2 tsp lemon juice
- Place raspberries and sugar into food processor fitted with a plastic blade and process till pulped.
- Strain through a stainless steel strainer. Retain liquid and discard seeds.
- Add Crème de Framboise and lemon juice and stir to combine.
- Store covered in refrigerator for up to 4 days.