Jamie Oliver Raspberry Coulis is made with fresh or frozen raspberries, granulated sugar, water, cornstarch (cornflour in UK), lemon juice, and optional vanilla extract. This simple and delicious Raspberry Coulis recipe creates a fancy dessert sauce that takes about 10 minutes to prepare and can serve up to 8 people.
Try More Jamie Oliver Recipes:
- Jamie Oliver Banoffee Pie Recipe
- Jamie Oliver Cumberland Sauce Recipe
- Jamie Oliver Banana Muffin Recipe
🧡 Why You’ll Love This Raspberry Coulis Recipe:
- Bursting with Flavor: The fresh or frozen raspberries give this coulis a vibrant, fruity taste that is both sweet and slightly tangy.
- Simple Ingredients: With just a few common ingredients, you can make a delicious coulis that elevates any dessert.
- Quick to Make: This recipe takes only about 10 minutes to prepare and cook, making it perfect for a last-minute dessert topping.
- Versatile Use: You can drizzle this coulis over ice cream, cakes, or pancakes, or even mix it into yogurt for a delicious treat.
- Elegant Presentation: Straining the coulis gives it a smooth, luxurious texture that looks beautiful when served, adding a professional touch to your homemade desserts.
🍒 Jamie Oliver Raspberry Coulis Ingredients
- 1 tablespoon water
- 2 teaspoons cornstarch (cornflour in UK)
- 3 cups (about 12 ounces/375g) fresh or frozen raspberries
- 1/4 cup (50g) granulated sugar (caster sugar in the UK)
- 1 teaspoon fresh lemon juice (do not leave out)
- Optional: 1/2 teaspoon vanilla extract
🥣 How To Make Jamie Oliver Raspberry Coulis
- Prepare Cornstarch Mixture: Whisk the cornstarch and water together until all the cornstarch has dissolved. (I just use a fork to mix—very easy.)
- Combine Ingredients: Combine cornstarch mixture, raspberries, granulated sugar, and lemon juice in a small saucepan over medium heat. Using a silicone spatula, stir the mixture, lightly mashing the raspberries as they begin to heat.
- Cook the Mixture: Bring to a boil and let it boil for 3 full minutes, stirring occasionally. Remove the pan from heat and—if desired for a richer flavor—stir in vanilla extract.
- Strain the Sauce (Optional): Press the warm sauce through a fine mesh strainer to remove the seeds, if desired. I use the back of a spoon to press the liquid through the strainer, held over a bowl. It takes a couple of minutes to really squeeze it all out.
- Cool the Sauce: Feel free to serve warm over warm desserts, but it should be cooled to really thicken up. Cool the sauce completely at room temperature or in the refrigerator. The sauce will thicken slightly as it cools, but the strained version is still liquid and perfect for drizzling.
đź’Recipe Tips
- Pick Good Raspberries: Use fresh, ripe raspberries for the best taste. If you use frozen raspberries, make sure they are thawed and drained first.
- Mix Cornstarch Well: Mix the cornstarch with water until it’s fully dissolved. This keeps the coulis smooth.
- Keep Stirring: Stir the mixture all the time while it heats. This stops it from sticking to the pan.
- Strain for Smooth Coulis: If you want a smooth coulis, strain it to remove the seeds. This step is optional but makes the coulis very smooth.
- Let it Cool: Let the coulis cool completely at room temperature or in the fridge. This makes it thicker and better for drizzling on desserts.
What To Do With Raspberry Coulis?
Raspberry Coulis is a tasty sauce you can use in many ways. Here are some ideas:
- Pour Over Desserts: Put it on ice cream, cheesecake, panna cotta, or chocolate cake for more flavor.
- Add to Breakfasts: Use it on pancakes, waffles, French toast, or oatmeal for a fruity taste.
- Mix with Yogurt: Stir it into yogurt for a sweet and tangy treat.
- Top Scones or Biscuits: Use it on scones, biscuits, or toast.
- Flavor Drinks: Mix it into drinks like cocktails, mocktails, or sparkling water.
Note: Raspberry Coulis is commonly used both cold and hot.
🎚 How To Store Raspberry Coulis?
- Refrigerate: Keep the coulis in a sealed container in the fridge for up to 1 week.
- Freeze: Freeze the coulis in a container for up to 3 months. Thaw it in the fridge overnight before heating it on the stove.
FAQs
How do I thicken Raspberry Coulis?
If your coulis is too thin, simmer it for a few more minutes to let it reduce. You can also add a bit more cornstarch mixed with water if needed.
Can I Use Frozen Raspberries For This Recipe?
Yes, you can use frozen raspberries. Make sure they are thawed and drained to avoid extra water in the coulis.
How Far In Advance Can You Make Raspberry Coulis?
You can make raspberry coulis up to 1 week in advance. Store it in an airtight container in the refrigerator.
Can I Skip The Lemon Juice?
No, the lemon juice is essential for balancing the sweetness of the raspberries and adding a bit of tartness.
Try More Jamie Oliver Recipes:
- Jamie Oliver Chocolate Chip Muffins
- Jamie Oliver Greengage Jam Recipe
- Jamie Oliver Lemon Curd Muffins
Jamie Oliver Raspberry Coulis Nutrition Facts
- Calories 90
- Total Fat 0g
- Saturated Fat 0g
- Trans Fat 0g
- Cholesterol 0mg
- Sodium 1mg
- Total Carbohydrate 22g
- Dietary Fiber 2g
- Sugars 18g
- Protein 0.3g
Jamie Oliver Raspberry Coulis Recipe
Description
Jamie Oliver Raspberry Coulis is made with fresh or frozen raspberries, granulated sugar, water, cornstarch (cornflour in UK), lemon juice, and optional vanilla extract. This simple and delicious Raspberry Coulis recipe creates a fancy dessert sauce that takes about 10 minutes to prepare and can serve up to 8 people.
Ingredients
Instructions
- Prepare Cornstarch Mixture: Whisk the cornstarch and water together until all the cornstarch has dissolved. (I just use a fork to mix—very easy.)
- Combine Ingredients:Â Combine cornstarch mixture, raspberries, granulated sugar, and lemon juice in a small saucepan over medium heat. Using a silicone spatula, stir the mixture, lightly mashing the raspberries as they begin to heat.
- Cook the Mixture: Bring to a boil and let it boil for 3 full minutes, stirring occasionally. Remove the pan from heat and—if desired for a richer flavor—stir in vanilla extract.
- Strain the Sauce (Optional):Â Press the warm sauce through a fine mesh strainer to remove the seeds, if desired. I use the back of a spoon to press the liquid through the strainer, held over a bowl. It takes a couple of minutes to really squeeze it all out.
- Cool the Sauce:Â Feel free to serve warm over warm desserts, but it should be cooled to really thicken up. Cool the sauce completely at room temperature or in the refrigerator. The sauce will thicken slightly as it cools, but the strained version is still liquid and perfect for drizzling.
Notes
- Pick Good Raspberries:Â Use fresh, ripe raspberries for the best taste. If you use frozen raspberries, make sure they are thawed and drained first.
- Mix Cornstarch Well: Mix the cornstarch with water until it’s fully dissolved. This keeps the coulis smooth.
- Keep Stirring:Â Stir the mixture all the time while it heats. This stops it from sticking to the pan.
- Strain for Smooth Coulis:Â If you want a smooth coulis, strain it to remove the seeds. This step is optional but makes the coulis very smooth.
- Let it Cool:Â Let the coulis cool completely at room temperature or in the fridge. This makes it thicker and better for drizzling on desserts.
Jamie Oliver Raspberry Coulis Recipe