#raspberry coulis

[nougatella]

Chocolate Raspberry Dacquoise Cake | Little Sugar Snaps

[askwhatsforlunch]

Peach Melba

When it comes to food in general, and dessert in particular, there is, I find, elegance in simplicity. Auguste Escoffier, the French chef who reigned over The Savoy Hotel kitchens, maybe had that in mind in 1892, when he created la Pêche Melba in honour of the Australian soprano who was performing in Lorenghin at Covent Garden. I’ve been craving a Peach Melba since we bought peaches last weekend, and so I finally recreated Escoffier’s simple but elegant dessert, although I did not went as far as to serve it in an ice swan! I don’t know if Dame Nellie loved it, but Jules and I certainly did!

Ingredients (serves 2):

2 ripe white peaches

Rose Raspberry Coulis

2 large scoops Homemade Vanilla Bean Ice Cream

4 fresh raspberries

Halve, pit and peel peaches, then cut into quarters. Arrange a few peach quarters into two serving cups, and drizzle generously with Rose Raspberry Coulis. Place a generous scoop Vanilla Bean Ice Cream in the centre of each cup. Arrange remaining peach quarters around the Ice Cream , and drizzle with more Rose Raspberry Coulis. Garnish each cup with a couple of fresh raspberries, and serve Peach Melba immediately!

[fullcravings]

Raspberry Coulis Recipe

[fullcravings]

Raspberry Cupcakes with Raspberry Filling and Russian Buttercream

[askwhatsforlunch]

Rose Raspberry Coulis

Last weekend, Jules and I bought a kilo of fresh blueberries and a kilo of fresh raspberries, amongst other fruit. People who know it’s only the two of us at home would think we were about to get jammin’! Well not even, we would need two kilos of berries to make sure some of them would make a deliciously sharp jam, because otherwise, we place a large bowl of a mix of raspberries and blueberries between our armchairs and eat them like sweets! I did manage to save a cup of these gorgeous berries to make this Rose Raspberry Coulis earlier, because I fancied a Peach Melba and you can’t have it with a raspberry coulis!

Ingredients (makes about 1/2 cup):

1 cup fresh raspberries

1/2 cup Rose Syrup

Quickly rinse raspberries and place them in a medium bowl. 

Pour Rose Syrup in a small saucepan and bring to the boil over medium heat.

Once Rose Syrup is just boiling, remove from the heat and pour over the raspberries. Stir hot Rose Syrup into the raspberries with a wooden spoon, crushing the fruit with the back of the spoon. Then, place the bowl in the refrigerator, to chill, at least a couple of hours.

Once chilled, thoroughly strain Rose Raspberry Coulis through a fine mesh sieve into a smaller bowl or a serving cup, until all that remains in the sieve is a mix of pulp and mostly seeds (save it to make!)

Chill Rose Raspberry Coulis until serving over skyr, Greek yogurt or ice cream!

[nougatella]

Chocolate Tart (recipe in Croatian) | Foodoris

[nougatella]

White Chocolate Cheesecake with Raspberry Coulis | The Leaner Approach

[phildragash]

The ideal fruit sauce to drizzle over ice cream or incorporate into beverages is this simple homemade raspberry coulis.