Does anyone have suggestions on the making and storing of raspberry coulis?
Blitz raspberries, icing sugar and a splash of lemon juice. Strain through a sieve and freeze in portions. You can vary the sugar to how sharp/sweet you like it.
Thanks Ceres, didn't realise it was that uncomplicated :)
How long does it keep unfrozen? Freezer space is at a premium...
Hmmm, not sure. In the fridge only a few days I'd think because it's not cooked.
The annual problem - not enough freezer space!
I've been toying with the idea of trying fruit leathers but haven't got round to it yet.
Can't really visualize fruit leather on ice cream :)
Perhaps runny raspberry jam is the answer...
Work over, have done a little interweb cruise.
http://www.derwenfarmshop.co.uk/p/Best_of_Taste_Raspberry_Coulis_250ml/1bb233abb32d4b10a9ece16db158da6a/1b09496c3f0c4a86b5b889d9458d3719/ (http://www.derwenfarmshop.co.uk/p/Best_of_Taste_Raspberry_Coulis_250ml/1bb233abb32d4b10a9ece16db158da6a/1b09496c3f0c4a86b5b889d9458d3719/)
This coulis is made with the same ingredients and they say 'once opened store for 21 days / freeze the remainder.'
Wonder if they pasteurise it somehow since I noticed those recipes that use the uncooked approach and mention storage say ' a few days in the fridge', but those that involve syrup and and raspberries brought to a simmer don't seem concerned?
Quote from: Barnowl on August 12, 2009, 17:23:04
Can't really visualize fruit leather on ice cream :)
No, that wouldn't work at all! ;)
The commercial ones must be pasteurised to keep that long.
What about bottling them in sugar syrup and just blitzing a quantity up when you need it? Or just make the coulis and water-bath/pressure cooker it?