Coulis de Framboise

1. 1

   In a food processor or blender, puree the raspberries.

2. 2

   Taste and add confectioners' sugar or currant jelly if too sour.

3. 3

   Add the kirsh and strain through a fine sieve to remove the seeds.

4. 4

   Serve atop the souffle

No additional tips available.