Raspberry coulis (koo-LEE) is a showy and delicious sauce made from puréed and strained fruit. It can doll up a slice of store-bought angel food cake in a delightful way.

For the Raspberry Coulis: Makes about 1 cup. 10 ounces frozen raspberries. 1/4 cup sugar. DIRECTIONS. Combine the raspberries and sugar in a medium saucepan over medium heat.

Ingredients for Raspberry Coulis: 4 oz of bittersweet chocolate, chopped (equal to 1 cup dry measure) 5 oz bag of frozen raspberries; 1 stick of unsalted butter, cubed ...

Add the warm raspberry coulis. Stop whisking and gently fold with a spatula to combine the cream and coulis evenly. Step 5: Serve in ramekins and refrigerate for at least 4 hours.

Toasted almonds, fresh raspberries, whipped cream, powdered sugar, candy hearts, For the tarts: Heat oven to 325 degrees. Spray or lightly grease six mini pie pans or individual tart shells. In ...

10 ounces good quality white chocolate (just slightly less than 2 cups) 1 stick (8 tablespoons) unsalted butter 4 large eggs, separated 4 teaspoons Grand Marnier liqueur 6 tablespoons sugar 2/3 ...

2. Puree all ingredients in a blender or food processor. Blenders, with four blades instead of two, tend to work a little better. Determine if the consistency of the sauce is right.

When friends and family stop by for dinner, whether expected or just last-minute drop-ins, I like to have something easy to offer for dessert when time is tight. Raspberry coulis (koo-LEE) is a ...