It’s been a while since I’ve put up a new recipe. Since my last post, I’ve been on holiday for two weeks, spent four days in the South of France at a wedding and had a few job interviews. It’s been a busy last few weeks!
Tomorrow evening I’m popping to town to go and visit some old Uni friends. We’re going for a picnic which should be lovely! As I’m currently spending most of my time at home preparing for interviews, speaking to recruiters and agonising over my latest cover letter, I thought it would be nice to take a little time out and make something for my contribution.
I’m making a white chocolate and raspberry cheesecake (which was voted cheesecake of the season by some colleagues, nonetheless). This is served with a lovely and super easy raspberry coulis. So whilst the cheesecake isn’t really within the remit of what I intended for the blog, the raspberry coulis is – it’s kind of a sauce, after all!
Super Simple, Super Tasty
What I love about this raspberry coulis is that it’s super easy to make and really tasty. It keeps in the fridge for about a week once you’ve made it and I guess you could probably freeze it too. Freezing it in an ice cube tray could be a great way to give a smoothie a nice raspberry kick!
That brings me on to the second reason I love it. It’s incredibly versatile, too! In the photo you can see I’ve drizzled it over another dessert I’ve made (an Apple and Raspberry take on Millefeuille). Using it over icing sugar gives amazing colour to a dish thanks to the contrast between the white and the deep, bright red. The best way to achieve this look is by using a squeezy sauce bottle.
I can imagine this would be great on apple tarts too but haven’t tried this yet. I especially like it drizzled over vanilla ice cream or one of my favourites for a quick snack – natural yogurt. It basically makes the most incredible raspberry yogurt you’ve ever tasted. It’s a bonus that you know exactly what you’ve put in – just three ingredients (plus the yogurt, of course).
I hope you enjoy this one as much as I do. And if anyone really wants the recipe to the white choc and raspberry cheesecake – let me know in the comments!
- 200g Frozen Raspberries
- 2-3tbsp Icing sugar to taste
- 1 Lemon (juice only)
- Put the raspberries, icing sugar and lemon juice into a pan.
- Heat on a medium heat until the raspberries have melted and begin to break down, stirring occasionally.
- Using a tablespoon, "mash" the raspberries as they continue to heat.
- When the raspberries are completely broken down and the mixture is a liquid (with a few bits in it - seeds, some flesh), reduce the heat and allow to thicken for around 5-10mins.
- Remove from the heat and allow to cool before refrigerating.
- Can be kept in the fridge for up to a week.
- Best left to be refrigerated before using - especially if being used in a squeezy bottle over a dessert, as the cool temperature helps it thicken a little more.
- I'm sure this could be frozen too - try using an ice cube tray and adding a cube to a smoothie! Let me know how this goes in the comments if you try!