We make this all the time in the restaraunt I work in but we call it a coulis. I usually add a little lemon juice as it seems to boost the fruit's natural flavour. You can use and fruit such as raspberries as mentioned in the recipe or strawberries or blueberries, even cut up peaches, basically anything that will get soft. (I add a shot of brandy when I do peaches, a shot of kirsch added to cherries is dreamy etc...lots of room to play). For thinner sauces cook less, thicker sauces = cook more. It will thicken just a touch when cooled. I prefer to have it just a tad thick because it's easier to add a touch of water to thin it than to put it back on the stovetop and reduce further.
Hi, this sounds very delicious! Is there a reciepe for maybe a fruit filling mixed with whip cream?
This recipe is on the stove right now and the whole first floor of my house smells like raspberries! I just tested it and it tastes as great as it smells. I can't wait to see how it is mixed into vanilla buttercream for a cake filling.
Hi there, I'd like to try this but I won't need it for a few months for a wedding cake filler. Can I use frozen raspberries? They'll be out of season when I need them and very expensive. Thanks! Oh, and how much does it make? I'll have a 12", 10", 8", and 6". Whew!
How thick is this? Will the cake absorb it quickly?
Thanx am testing it this wknd.......... :-)