Raspberry coulis



I briefly mentioned in a tips that you can add sauces to my coconut milk ice cream for added flavour. I researched ripples in ice cream after an event late last year.

In early December, Xander and I went to Belfast and stayed for a few days in the house of one of my aunts, who lives close to the city centre. There were a lot of reasons to go there, and it was a very personal time, but part of it was we went to the theatre together. My aunt, a tiny, but fierce woman, insisted on buying us something while we were there, so Xander picked out some wine gums while I chose a small raspberry ripple ice cream. While I was eating it, not wanting it to melt, Xander told me that he liked and somewhat missed this tangy, creamy treat. Despite being together just over five years I hadn't actually known that, especially since he wasn't known for liking fruit all that much.

So as some fire for food kicks back, I go to the supermarket and pick out a punnet of raspberries, picking brighter ones for their tart flavour. This is the result of my labour, a bright red, tangy sauce that goes beautifully with the creaminess of the ice cream.

Ingredients


  • 225g punnet of raspberries
  • 1 tsp lemon juice
  • 4 tbsp sugar
  • 1 tbsp water
Put the raspberries and water in a saucepan on a low heat, stirring occasionally.
Add the sugar and lemon juice, continue cooking until the raspberries 'dissolve' into the sauce.
Take a fine sieve and strain the juice before mashing through the pulp with the back of a spoon or spatula, using a clean one to scrape off the pulp as it builds up on the outside of the sieve.

Comments

Post a comment

Popular posts from this blog

Coconut and Lime cake

This cake is one that goes down well, even with people who don't even like coconut! The tangy icing lifts the moist sponge. I put this up without photos because I found out that one colleague's niece is coeliac, and wanted him to be able to share it with his sister and her family. Ingredients 150ml coconut milk 50g desiccated coconut 25ml milk (or dairy free alternative) 250g butter or dairy free margarine, softened 250g caster sugar 3 eggs, beaten Juice and finely grated zest of two limes 250g gluten free self-raising flour blend 1tsp Xanthan gum For the icing: 15ml coconut milk 250g icing sugar, sifted Juice 1 lime 50g toasted coconut flakes (optional) Line a 20cm square cake tin with baking parchment and pre-heat the oven to 180 Celsius/Gas Mark 4 Put the coconut milk in a saucepan over a high heat, as soon as it starts to boil, take off the heat and add the desiccated coconut and milk, set aside to cool. Cream the butter and sugar in a
Read more

Butterscotch Pudding

Aside from cookies, the one thing that Xander really misses since going dairy free is caramel and toffee flavours. He even bought me a Heston cooking thermometer for the purpose of making caramel. But I wanted to try something simple for an initial attempt at this, and I found  The Pioneer Woman's  recipe for butterscotch pudding. However, naturally, I have to exclude the milk, so I mixed a coconut milk drink with coconut cream for added fat. This was a creamy, smooth treat. Ingredients 1 1/2 cups brown sugar 1/4 cup cornflour 1/2 tsp salt 2 1/3 cup/500ml coconut milk drink 2/3 cup/250ml carton coconut cream 4 egg yolks 2 tbsp vegan spread 1 tsp vanilla extract Mix the dry ingredients in a pan Mix together the milk, cream and yolks until well combined, mix with the dry ingredients Put the pan on a medium heat, stirring regularly until the mixture develops a thick, custard consistency. Add the spread and the vanilla Pour into your desired dishing glasses and ch
Read more

Drop Scones

The original recipe is actually from a student cookbook I bought myself while I was studying in Liverpool. I love serving them with blueberry sauce made with maple syrup. Makes about 12 150g Dove's Farm wheat free self-raising flour blend (available in the free from section of most supermarkets) 1/2 tsp salt 2 tsp caster sugar 1 large egg, beaten 150ml Rice milk (plus a little more for consistency) Dairy free spread (at Xander's house, the spread of choice is Vitalite sunflower spread) Sift the dry ingredients together. Beat the egg into the milk and pour the mixture into the mixing bowl bit by bit. Heat a frying pan over medium heat and lightly coat it in butter. Use a tablespoon to drop the batter into the pan, careful not to put them close together in case they spread out. Turn them over when the top appears porous and leave for a moment before taking out of the pan and putting on a plate. Best served while still warm. The best part about this recipe is tha
Read more