Why Homemade Coulis Makes All the Difference

When you make a coulis from fresh or frozen fruit, you control everything: the quality of the raspberries, the sweetness, and the consistency. It captures the true essence of the fruit, giving my cheesecakes a much more vibrant and pure flavour than anything you can buy in a jar.

My Simple, Homemade Coulis Recipe

Making coulis might sound complicated, but trust me, it’s a straightforward process that is well worth the effort for the final flavour payoff!

Here is a peek behind the scenes at how I create that perfect, silky-smooth raspberry topping:

1. Start with the Best Fruit: I always start with frozen raspberries. They are often picked at their peak ripeness, locking in the maximum flavour. I place them in a saucepan over low heat to gently defrost and soften.

2. Puree Time: Once the raspberries are fully softened and beginning to break down, I transfer them straight into the blender. This creates a puree—the heart of the coulis.

3. The Sieve Stage: This is the most crucial step for achieving that velvety texture. I pour the puree through a fine sieve to strain out all the tiny seeds. It takes a little patience, but the result is a perfectly smooth liquid that melts in your mouth.

4. Heating and Thickening: I return the liquid to the saucepan and heat it gently. I bring it to a boil to help naturally thicken the sauce slightly.

5. Flavour Balance: Finally, I add a touch of sugar to balance the tartness of the raspberries and a squeeze of lemon juice. The lemon juice not only brightens the flavour but also helps to keep the colour vibrant.

6. Ready to Seal: Once cooled, the coulis is sealed in an airtight container and is ready to be used on my next batch of cheesecakes!

What to Do with Leftover Raspberry Coulis

Don't let any of that homemade coulis go to waste because it can be used for so much more than just cheesecakes. This sauce will last for one to two weeks in a sealed container in the fridge, giving you plenty of time to enjoy it.

If you have a batch you don't use on a cheesecake, or if you simply want to make some just for personal use, here are a few ways to enjoy that pure raspberry perfection:

• Elevate Breakfast: Drizzle it over pancakes, waffles, or French toast instead of syrup. It's also heavenly mixed into natural yogurt or poured over a bowl of granola.

• Simple Desserts: Use it as a vibrant topping for vanilla ice cream, panna cotta, or simple sponge cakes.

• Homemade Drinks: Stir a spoonful into a glass of sparkling water or lemonade for a refreshing summer drink or use it to flavour a festive cocktail or mocktail.

• Fruit Topping: Use it warm as a beautiful sauce over baked brie or a warmed brownie.

The Result: Pure Raspberry Perfection

This simple, hands-on process is how I ensure that the White Chocolate and Raspberry and Bakewell Cheesecakes deliver that signature fresh fruit zing that my customers love. When you take a bite of one of my cheesecakes, you are truly tasting the love and quality that goes into every homemade component!

Ready to taste the difference my baking method makes? Message me to order your cheesecake today!

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