Red Currant And Raspberry Coulis – a delicious recipe with red currants, raspberries, confectioners, cornstarch, orange, heavy cream. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Strip the red currants from their stalks using a fork. Place in a food processor or blender with the raspberries and sugar, puree until smooth.
2
Press the mixture through a fine sieve into a bowl and discard seeds and pulp.
3
Blend the cornstarch with the orange juice, then stir into the fruit puree. Transfer to a saucepan and bring to a boil, stirring constantly, and cook for 1-2 minutes, until smooth and thick.Set aside until cold.
4
Spoon the sauce over each plate. Drip the cream from a teaspoon to make small dots evenly around the edge. Draw a toothpick through the dots to form heart shapes. Place the meringue or scoop the sorbet into the middle and decorate with flowers.
149
kcal
Calories
3
g
Fat
32
g
Carbs
FatCarbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 cups red currants, 3 cups raspberries, 1/2 cup confectioners' sugar, 1 tablespoon cornstarch, and more.
Yes, Red Currant And Raspberry Coulis falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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