We had a meeting for our Young and Marrieds group yesterday and I made a no bake chocolate cheesecake as my dessert contribution. It was made with 70% dark chocolate so it was intensely chocolaty and much-loved by hubby who is a huge fan of dark chocolate and I have been a recent convert of his. 🙂
Whenever I make a dark chocolate dessert, he often requests that a fruity sauce be served with it. So, I make sure I have raspberries to make a quick and easy coulis (which is the fancy French term for “sauce”) to accompany his chocolaty dessert. He loves how the fruity sauce cuts on the richness of the chocolate but at the same time enhances the overall flavor of the dessert! I completely agree as oftentimes it is the sauce drizzled on top that certainly brings any delicious dessert over the top.
This lead me to think that I ought to make a post on this super-easy sauce because it is so versatile and not just the perfect complement for chocolate desserts. It’s great as topping for ice creams, cobblers, waffles, pancakes, etc.
Did I mention it was super-easy? Yup, simply puree the fruit with sugar and then strain (to remove the seeds unless you don’t want to) and voila a deliciously sweet-tangy sauce is born! You can use other fruits, too and during winter time some partially thawed frozen berries work well, too.
If you want to give your dessert that extra fruity boost then I suggest drizzling this sweet-tangy raspberry coulis on top!
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Easy 2-Ingredient Raspberry Coulis
By: Manila Spoon
June 27, 2015
Need a delicious fruity topping for your dessert? This versatile, quick and easy 2-Ingredient Raspberry Coulis (sauce) is perfect for cheesecakes, ice creams, waffles, pancakes and so much more.
- 1 pint fresh Raspberries, cleaned and hulled
- 1/3 cup sugar or to taste
- In a blender, puree the raspberries with the sugar. Strain the liquid to remove the seeds.
- Drizzle on top of your favorite dessert just before serving!
Yield: 1 cup (more or less)
Prep Time: 5 Minutes
Cooking Time: 0 Minutes
Total Time: 5 Minutes
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Last updated on October 1st, 2019 at 08:43 am