Red Currant and Raspberry Coulis |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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This is a dessert sauce, great in the summer. Serve it with light meringues, and sorbets. Ingredients:
2 cups red currants |
3 cups raspberries |
1/2 cup confectioners' sugar |
1 tablespoon cornstarch |
1 orange, juice of |
2 tablespoons heavy cream, to decorate |
Directions:
1. Strip the red currants from their stalks using a fork. Place in a food processor or blender with the raspberries and sugar, puree until smooth.
2. Press the mixture through a fine sieve into a bowl and discard seeds and pulp.
3. Blend the cornstarch with the orange juice, then stir into the fruit puree. Transfer to a saucepan and bring to a boil, stirring constantly, and cook for 1-2 minutes, until smooth and thick.Set aside until cold.
4. Spoon the sauce over each plate. Drip the cream from a teaspoon to make small dots evenly around the edge. Draw a toothpick through the dots to form heart shapes. Place the meringue or scoop the sorbet into the middle and decorate with flowers.
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