Burst Of Summer Red Raspberry Coulis Sauce Recipes

Steps:

• Place the raspberries, sugar, and 1/4 cup water in a small saucepan over medium heat. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and the framboise into the bowl of a food processor fitted with the steel blade and process until smooth. Pour into a container and chill. The sauce can be refrigerated for up to one week.

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.

Steps:

• Place raspberries and redcurrants into a saucepan with sugar. Set over a medium heat, crushing with the back of a fork until the sugar has dissolved and the berries have become saucy. Taste and add a little more sugar if the berries are particularly sharp. Strain through a sieve, then chill until ready to serve.

Steps:

• Combine the cream and chocolate in a saucepan, and stir over low heat until the chocolate is melted.
• Blend the eggs and vanilla extract until smooth.
• Pour in the chocolate mixture slowly and continue to blend as you pour.
• Now pour the Chocolate Mousse mixture into 6 lightly greased moulds.
• Cover and refrigerate until set.
• Prepare the Raspberry Coulis by pureeing the raspberries with caster sugar to taste then sieve.
• TO SERVE: unmould the White Chocolate Mousses onto serving plates,and pour Raspberry Coulis around each mousse.
• Garnish each plate with a couple of fresh mint leaves and 2-3 raspberries.
• Yum,Yum!

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.

Steps:

• Rinse and remove stems from currents and raspberries.
• In a medium pot add 2 cups of water. Add the currents and raspberries. Bring to boil and take pot off the heat and set aside to draw the juice and cool slightly, about 1 hour.
• In the meantime wash, half and seed the cherries. Wash, hull, and half or quarter strawberries.
• Go back to current, raspberry and water mixture and pour and stir through a metal sieve into a 4 cup measuring cup. (Remove about 1/4 cup of juice to mix with the cornstarch later).
• To the juice add water to make up to 4 cups liquid. Pour into a sauce pan. Add sugar and start heating over medium heat bring to boil.
• Stir the corn starch into the 1/4 cup of juice until well mixed and not lumpy. Stir into juice to thicken bring to rolling boil for 1 minute.
• Carefully fold the cherries and strawberries into the sauce. Pour into glass bowl.
• So that no skin forms, sprinkle with more sugar. Let cool. Then serve with ice cream or what ever you like. Enjoy.

Steps:

• Puree all ingredients in a food processor or blender until smooth.
• Chill for at least 1 hour.
• Note: If using frozen berries, allow them to defrost.