When my husband and I ordered a berry shortcake at a restaurant a couple of years ago, the waiter told us it was served with "raspberry coulis" (pronounced "koo-lee"). I don't think I had ever heard the word "coulis" before, but it turns out it's just a fancy name for a sauce. It was a very tasty dessert, and the raspberry sauce was what made it so special. I have since made raspberry coulis to have with shortcake, but have also enjoyed it with ice cream and French toast. I think it would be delicious with Almond French Toast, cheesecake, crepes, and many other desserts as well.
Raspberry Coulis
Note: If additional sugar is needed after the initial 5 tablespoons, it should be added immediately after straining, while the coulis is still warm, so the sugar will readily dissolve.
Ingredients:
12 ounces (3 cups) fresh or frozen and thawed raspberries
1/4 cup water
5-7 tablespoons sugar
1/8 teaspoon salt
2 teaspoon lemon juice
Directions:
1. Bring berries, water, 5 tablespoons sugar, and salt to bare simmer in medium saucepan over medium heat, stirring occasionally. Cook until sugar is dissolved, about 1 minute.
2. Pour into a blender and blend about 20 seconds, until smooth. Strain through a fine-mesh strainer into a small bowl, pressing down to extract as much puree as possible. Stir in lemon juice and additional sugar, if desired. Cover and refrigerate until well chilled, at least 1 hour. Stir to recombine before serving. (If too thick after chilling, stir in 1 to 2 teaspoons water to adjust consistency. Coulis can be refrigerated for up to 4 days.)
Source: Cook's Illustrated Cookbook
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