Raspberry Coulis

  • 1 bag (12-14 oz.) frozen raspberries
  • 1/4 cup sugar
  • 2 Tbsp Framboise or other raspberry liqueur

Combine all ingredients in a blender and puree until smooth.

Pass the puree through a fine sieve, pushing it through with the back of a wooden spoon, to remove all pits.

Chill until ready to use. To serve, place 3-4 Tbsp of the puree on a dessert plate and top with a slice of Abby’s Decadent Chocolate Torte. (recipe to appear in first book!)

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