Raspberry Coulis

Cake & Pastry
Written By Hang nguyen

Smooth Raspberry Sauce for Plated Desserts

I use this raspberry coulis for plated desserts, especially when I want bright fruit flavor and acidity to balance a rich or sweet dessert.

The amount of cornstarch needed can depend on the natural thickness and water content of the raspberries, so I like to test the coulis before thickening it.

Ingredients

  • 400g raspberries, fresh or frozen

  • 200ml water

  • 100g granulated sugar

  • Juice of ½ lemon

  • 20g cornstarch

  • Cold water, as needed to make a cornstarch paste

Method

Combine the lemon juice, sugar, and water in a saucepan and bring to a boil.

Add the raspberries and bring the mixture back to a boil.

Remove from the heat and pass the mixture through a chinois (fine-mesh strainer), pressing the fruit through to produce a smooth, seedless coulis.

Test the Consistency

Place a small dot of coulis on the work surface or a cold plate and look at how it behaves.

The coulis should hold its shape slightly while still being fluid enough to spread, spoon, or decorate a dessert plate.

If it is too thin, return the strained coulis to the saucepan.

Mix the 20g cornstarch with just enough cold water to make a smooth paste/slurry.

Gradually add the cornstarch mixture to the coulis while stirring. Bring the coulis back to a boil to cook and activate the cornstarch.

Remove from the heat once the desired consistency is reached.

Plating Consistency: Place a small dot of coulis on a clean plate or work surface. The coulis should settle into a smooth, glossy drop while still holding its shape. It should not immediately spread or run. If it is too thin, return it to the saucepan and gradually add the cornstarch slurry, then bring it back to a boil.

Why Test Before Adding the Cornstarch?

Raspberries don't always contain exactly the same amount of moisture. Testing the sauce first lets you judge its natural consistency before deciding how much thickening it needs.

I would therefore slightly adjust your written formula to say “up to 20g cornstarch” rather than implying you must always use all 20g. If your table-dot test tells you the coulis already has good body, you can use less.

For Plated Desserts

This would work beautifully with Chocolate mousse, ice cream lemon tart : spread or swipe the raspberry coulis across the plate, place a small potion of dessert on the plate.

Raspberry + lemon + sweet meringue is exactly the sort of balance your plated desserts keep returning to: acid against sweetness, fruit against richness, smooth sauce against crisp pastry.

Chocolate mousse

Hang nguyen
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