Raspberry coulis is a raspberry sauce that is served with ice cream, cheesecake or pancakes, soaked in pies, and decorated with cakes and pastries. This sauce is incredibly flavorful! The taste is amazing! You can store it in the refrigerator for up to 5 days in an airtight container. From this amount of ingredients you get 300 ml of raspberry sauce.
Ingredients
To prepare raspberry coulis you will need:
raspberries - 500 g;
sugar - 1 tbsp. l.;
citric acid - on the tip of a knife.
Cooking steps
Prepare the necessary ingredients.
Add sugar and citric acid to the raspberries.
Grind the mixture with a blender until pureed.
Then carefully and carefully, so that not a single seed gets into the sauce, rub the raspberry puree through a fine sieve. Throw away the seeds.
Fragrant, delicious raspberry coulis is ready to use. And if you were preparing for future use, then put it in clean, dry jars, close the lid tightly and put it in the refrigerator.
I strongly recommend trying the excellent raspberry sauce. It will be an excellent addition to many dishes.
I got the idea for this cake from Nina Niksya’s website. I saw the picture and fell in love. I read the description. I thought. I made it my own way!) It turned out to be a delicious cake! Very fresh, bright, somehow summery. Very light and not too sweet. Mango, raspberry, coconut, white chocolate - who wants it in the summer, in the tropical summer? That way!
Ingredients for “Tropical New Year Cake”:
- (If you are using an unfinished product, take 2 times more coconut flakes) - 80 g
- — 120 g
- (you will need a little more for the dacquoise sprinkle and for the mango coulis) - 180 g
- — 6 pcs
- (about 3 pcs.) - 50 g
- (Fine granulated sugar, instant) - 130 g
- (fresh, frozen) - 300 g
- (leaf) - 20 g
- (canned) - 312 g
- — 250 g
- — 125 g
- (above 33 percent fat content. For whipping) - 325 g
- — 7.5 g
- (Syrup. Can be replaced with 45 g of liquid honey) - 75 g
- (seeds of half a pod)
- (about juice of 1 lemon. To taste)
Number of servings: 8
Recipe for “Tropical New Year Cake”:
COCONUT DACQUASE
First we bake the coconut sponge dacquoise. I found the recipe for coconut dacquoise from Katerina katelig in a magazine. This is a delicious coconut dacquoise from Pierre Hermé.
First I made coconut flour. For this, I used coconut flakes (I used small ones), which I ground into flour using a cup blender. You can also use a coffee grinder. After grinding, the coconut flour must be sifted.
Preheat the oven to 150 degrees Celsius.
Sift coconut flour - 80 g, almond flour - 120 g, and powdered sugar - 180 g into a bowl. Mix.
Beat the egg whites (6 pcs.) until stiff peaks form, gradually adding 70 grams of fine, instant sugar.
Using a flexible spatula, carefully fold the dry mixture into the whites.
Spread the finished dough evenly with a pastry spatula on a baking sheet lined with baking paper. The dough is not liquid, you just need to spread it. The height of the sponge cake should be about 1 cm. I used a 38 x 26 cm pan.
Lightly dust with powdered sugar and let stand for 10 minutes. Sprinkle with powdered sugar again and let stand for 10 minutes. Bake for 35 minutes.
Turn the finished cake over onto a prepared surface lined with parchment paper and carefully remove the sheet on which it was baked.
Allow the finished cakes to cool completely. The finished dacquoise sponge cake has a very delicate and at the same time fragile consistency. Biscuits are self-sufficient and do not require impregnation.
RASPBERRY COULIE
I used frozen store-bought raspberries. That's why I didn't add lemon juice - the raspberries were sour anyway. Therefore, I had to take almost 2 times more sugar (about 70 g). Fresh raspberries are sweeter. So - how much sugar to add, whether to add lemon juice or not - be guided by your taste. Try and make sure that you like what you get.
So, defrost raspberries (300 g), sugar (35 g according to the recipe), lemon juice (to taste), water (3 soup spoons), heat over heat, bring to a boil. Pass through a sieve to remove excess seeds. Add gelatin (4 g) pre-soaked in cold water and squeezed out. Cool until lightly set in the refrigerator.
MANGO COULIE
Puree 312 g with a blender. mango with powdered sugar, add lemon juice. Separate some of the mango puree and place in a separate bowl. Warm it up a little in the microwave or just on the stove.
Dissolve pre-soaked and squeezed gelatin sheets in mango puree - 7 g. Mix warm mango puree with gelatin dissolved in it and the remaining mango puree. Mix well, you can beat again with a blender. Place the bowl of mango coulis in the refrigerator until lightly jellied.
BAVARIAN WHITE CHOCOLATE CREAM BY LUKE MONTERSINO
I found the recipe for this magnificent Bavarian cream on Nina Niksya’s website, for which I thank her (not for the first and not the last time)!
Pour 5 grams of sheet gelatin with cold water and let it swell.
Heat 125 grams of milk until almost boiling (85°).
In a separate bowl, grind 50 g (approximately 3 pcs.) of yolk with 25 g of sugar. Pour hot milk into the yolks mixed with sugar. Stir with a whisk so that there is not a lot of foam, pour everything back into the saucepan and, stirring constantly with a whisk, bring the mass to 85°. Remove from heat and immediately add 125g white chocolate, cut into pieces, and the seeds of half a vanilla pod.
Keep in mind that even when removed from heat, the temperature of the mass will increase, and at 86° the yolks will curdle; adding chocolate will immediately lower the temperature. If the yolks are still cooked, you can correct them a little with a hand blender, but the quality, of course, will decrease slightly. I usually keep a wide, shallow, flat-bottomed bowl filled with cold water next to the stove, into which I immediately place the pan after it has been removed from the heat to lower the temperature.
Add gelatin sheets soaked in cold water and squeezed out. The optimal temperature for gelatin is 60°.
Beat everything well with a hand blender. Cool.
While the mass is cooling, beat 250 gr. chilled cream until stiff peaks form.
Gently, using a spatula, mix the whipped cream with the chocolate cream that has cooled to room temperature. This is a delicious mousse that you can eat by the spoonful! I recommend trying it for those who haven't tried it yet. Fill tartlets with it, use it in cakes and pastries! The mousse is simply incredibly delicious!
ASSEMBLY OF THE CAKE
Cut two rectangles from the biscuit. Dacquoise is very fragile, so you need to handle it very “gently!”) But if it breaks, it’s okay. Let's cover it up, it won't be visible!) I had a plastic box measuring 15 by 22 cm and 8 cm deep - what a shame! There was no mold of the required size.))). I lined it along the bottom and sides with cling film. I cut out two cake layers 15 by 22 cm. I placed one on the bottom of the box. Spread raspberry coulis on top with a spoon and smooth it out.
Pour a layer (about 0.8-1 cm) of white chocolate mousse on top of the raspberry coulis. Placed a second biscuit on top. I applied the mango coolie onto it with a spoon and smoothed it out with a spatula. I poured a layer of mousse on top. I still have the mousse. That is, you can take 1/3 less products for the mousse.
BUT…. I happily ate this mousse with the leftover biscuit. Delicious! Place the cake in the refrigerator for a couple of hours.
Now you need to prepare the white chocolate glaze.
WHITE CHOCOLATE GLAZING FROM LUKE MONTERSINO (slightly adapted to life prose), and thanks to Nina Niksya for the recipe:
Pour 5 grams of sheet gelatin with water and let it swell.
Add 75 gr. cream with 75 gr. glucose syrup (you can use 45 grams of liquid honey) almost to a boil. Add 7.5 g. powdered milk, mix everything well over heat until dissolved.
Compound:
— Chocolate brownie sponge cake,
— Mousse with milk chocolate,
— Cremeux with raspberries and caramel,
— Chocolate sponge cake succ?s.
The recipe is for 4 cakes 18 cm in diameter.
Chocolate sponge cake “Succ?s”
250 g egg whites
200 g almond flour
175 g powdered sugar
40 g cocoa powder
75 g sugar
Whisk the egg whites and sugar into the meringue. Gently stir in the spatula mixture of almond flour, cocoa powder and powdered sugar. Place a 1 cm thick layer of sponge cake on a baking sheet. Bake at 180C for about 10 minutes.
Soft raspberry caramel:
180 g sugar
90 g glucose
30 g water
30 g cream 33%-35%
60 g raspberry puree
18 g butter
In a deep saucepan, mix sugar, glucose and water and bring to a caramel state.
In another centurion, heat the raspberry puree and cream. Once the sugar mixture has caramelized, add the cream and raspberries. Stir and cool to 40C and add butter. Put it in the refrigerator. The caramel should become viscous, with a consistency like thick honey.
Caramel-raspberry cream:
150 g egg yolks
90 g sugar
250 g cream 33%-35%
6 g gelatin
150 g Cream 33%-35%, whip
400 g frozen raspberries
By the way... since there are a lot of questions, I’ll write about “dry caramel”. There is nothing special about this, it is called so because the sugar caramelizes without adding water or glucose. The sugar is simply heated to a caramel color, after which you can add hot cream.
Heat 250 g of cream and set aside. Make “dry” caramel from sugar by adding hot cream. Add the yolks, mix well and cook over medium heat until 85C. Remove from heat, add gelatin. Set aside until the cream has cooled. Then gently fold in the whipped cream.
Divide into 4 rings 16 cm in diameter, place some raspberries on top of the cream and freeze.
Chocolate brownie cake:
110 g eggs
200 g sugar
130 g dark chocolate
175 g butter
80 g flour
Mix eggs, sugar and salt together. Melt chocolate and butter together. Mix both masses and add flour. Distribute among 4 rings 16 cm in diameter and bake for 12 minutes at 170C. Let cool, then remove from rings.
Mousse “Colombia 45%” with milk chocolate:
430 g Milk chocolate Luke Conlombia 45%
170 g Egg yolks
170 g Sugar
40 g Water
600 g Cream 33%-35%, whipped
A small digression, very important!
Pay attention to your milk chocolate, it should be exactly 45% cocoa content. Then and only then will your mousse “cope” without gelatin and keep its shape. We were in such a hurry at the master class, but we didn’t look at what kind of chocolate they gave us. Subsequently, it turned out that the milk content was 33% and the cake flowed a little; it could not be cut beautifully. In this case, if you have the same chocolate, you need to add gelatin, 15 grams.
Do "p?te ? bombe": Beat the egg yolks until light and fluffy. Heat sugar and water in a saucepan to 118C. Gently pour the syrup into the whisking egg yolks. Continue beating until the mixture has cooled.
Mix the cream with 1/3 of the melted chocolate, then everything with the p?te? bombe" and the remaining cream, stirring gently with a spatula.
Assembly:
Place a brownie cake on the bottom of a ring 18 cm in diameter. Fill the space between it and the walls of the mold with mousse. Pipe soft caramel onto the biscuit in a spiral from the center. It can also be frozen in advance in a mold 16 cm in diameter. Cover with a little mousse and place the “succ?s” sponge cake, and on it a frozen disc of raspberry cream, berry side up. Cover the remaining space to the very top with mousse. Place the cake in the freezer overnight.
Since morning:
You can cover the cake with velor or glaze.
Velor composition: melted cocoa butter and fat-soluble food coloring. To apply it you need a “gun”.
You can use the frosting with white chocolate, adding white and black food coloring to create a gray tint.
Chocolate decor:
On a special thick “guitar” film, apply melted cocoa butter mixed with fat-soluble food coloring using a brush, creating stripes and strokes. Then use a brush to “sprinkle” the drops with the same colored cocoa butter red.
Let the cocoa butter set (the layer should be very thin, as if you had painted it), then spread a thin, even layer of tempered white chocolate over it. Let it harden and cut out the following shapes: a circle, which you then divide into two hemispheres; then for each cake a square and a rectangle.
The square will serve as the back wall of the dessert, so we attach it to a drop of caramel, glucose or glaze (if you covered the cake with glaze, then everything will hold up just fine). And the rectangle in front.
Raspberry coulis for decoration:
120 g raspberry puree
16 g fine sugar
16 g invert sugar
3 g Pectin NH
If you use frozen raspberries, you must first defrost them and, ideally, rub them through a sieve to get rid of the seeds.
Place berry puree and invert sugar in a saucepan and heat, stirring, to 80C. Mix the pectin thoroughly with sugar and pour it into the hot puree in a thin stream, continuously stirring the mixture with a whisk. Bring to a boil, simmer for 1 minute and remove from heat. Let cool to room temperature.
Fold the coolies into a cornet.
Apply a line of berry puree to the surface of the cake, followed by a few fresh raspberries.
Keep the cake in the refrigerator until serving. If you plan to transport it to guests, then it is better, even with 45% milk chocolate, to fix the mousse with gelatin, about 8-10 g, in this case.
Enjoy your tea!
December 23rd, 2013 , 09:55 am
And this is what happened:
Cake Raspberry-Anise (frame 30x40, height 4.5 cm)
Emmanuel sponge cake with raspberries and anise
250 g eggs
130 g invert sugar
250 g flour 45
120 g powdered sugar
3 g salt
10 g baking powder
80 g milk
200 g melted butter
70 g frozen raspberries
70 g pine nuts
Mix all ingredients except raspberries and nuts with a whisk or in a mixer with a spatula attachment, pour onto a baking sheet, cool for min. 4 hours. Sprinkle with nuts and frozen raspberries, bake at 180C for 15 minutes.
Milk chocolate and raspberry Supreme
Cream anglaise
125 g cream
125 g milk
50 g yolks
25 g sugar
Heat the cream and milk to 50C, pour in the yolks, mashed with sugar, cook to 82C. Use immediately.
250 g crème anglaise
250 g raspberry puree
480 g milk chocolate
150 whipped cream
4 g gelatin
Make a ganache from chocolate and hot crème anglaise with added gelatin, add raspberry puree. Cool to 28C, mix with whipped cream.
Pour onto biscuit and freeze.
Raspberry coolie
375 g raspberry puree
90 g sugar
6 g pectin NH
6 g lemon juice
Heat raspberry puree with 60 g of sugar. Mix 30 g of sugar with pectin, add to puree, heated to 40-45C. Boil, add lemon juice. Spread over Raspberry Supreme.
White chocolate mousse with anise
300 g milk
23 g Pastis liqueur (RIcard)
7 g anise seeds
15 g gelatin
645 g whipped cream
480 g white chocolate
30 g cocoa butter
Infuse milk with anise for min. 12 hours. Strain, adjust weight. Heat milk, add gelatin. Melt cocoa butter and add to chocolate. Make ganache from milk and white chocolate. Add liqueur, cool to 28C, mix with whipped cream.
Pour over raspberry coulis.
Velor mixture
150 g white chocolate
100 g cocoa butter
White dye
For decoration: White chocolate, red fat-soluble dye, gold powder, edible gold, anise seeds
Raspberry coulis is a sweet sauce made from pureed fresh raspberries, which can be served with pancakes, pancakes, ice cream, cottage cheese and other desserts. You can also decorate the plate on which the dessert will be served with sauce. You can simply pour this sauce over any pie, which will become even tastier. It is better to sweeten the coulis with powdered sugar, which combines with the berry puree faster than sugar. You can also add a teaspoon of liqueur for additional flavoring, if the coolie is, of course, intended for adults.
To prepare raspberry coulis, prepare the necessary products from the list.
Wipe the raspberries with napkins; it is better to refrain from washing, but if necessary, dry them well. Place the raspberries in the bowl of a food processor.
Grind the raspberries into a puree using the metal knife attachment.
Place the raspberries in a sieve and remove the seeds.
Sift powdered sugar into the mashed puree to obtain a homogeneous structure.
Then add liqueur if desired. During my first raspberry harvest, I managed to make 3.5 liters of raspberry liqueur, so now I add it to desserts and baked goods.
Stir the coolies well and pour into the sauce boat.
Use raspberry coulis at your discretion for various desserts.
Bon appetit!
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