(makes 350ml)

Do not over-process raspberries, as this will cause the coulis to be less vibrant in colour. This recipe is used in Zuccotto.

INGREDIENTS

METHOD

• Place raspberries and sugar into food processor fitted with a plastic blade and process till pulped.
• Strain through a stainless steel strainer. Retain liquid and discard seeds.
• Add Crème de Framboise and lemon juice and stir to combine.
• Store covered in refrigerator for up to 4 days.