The Birth of Ollie's Yummy in Your Tummy

 Ollie's Yummy in Your Tummy came to be out of two separate events in my life. My youngest son loved to cook with me. At an early age he declared he wanted to open a restaurant when he was older, called "Tyler's Yummy in Your Tummy" He never did open that restaurant but I loved the name and decided to use it for my Blog on Cooking and Recipes.



 "Ollie" replaced the name "Tyler" in the title simply because that same son suggested the nickname Ollie when my first grandchild was born. My middle name is Olive after my Grandmother, and I became Grandma Ollie to my grandchildren. And thus Ollie's Yummy in Your Tummy was born!



 This blog will be a collection of recipes - family, my own, and any others I can find in my collection. I've been cooking for almost 50 years - having started as a pre-teen. In Ollie's Yummy in Your Tummy I'll share my favourite recipes, tips and techniques with you.

Thursday, February 16, 2012

Raspberry Coulis

Raspberry-Coulis in Wannabee Trifle

Raspberry Coulis - sounds so fancy when you look at the dessert menu in a restaurant and see "Tessa's Tiara - vanilla ice cream smothered in a Raspberry Coulis with almond mounds piled high on top"

But it's not. All it is is Raspberries, sugar and a bit of lemon juice.

This photo on the left is my Wannabee Trifle - homemade pound cake, lemon curd, raspberry coulis, topped with whipped cream with crushed shortbread cookies on top.

Here's how I make my Raspberry Coulis:

You will need 2 cups of fresh or frozen raspberries, 1/2 cup of white sugar and about 1 Tbsp of fresh lemon juice.





Sugar

Frozen Raspberries

Fresh Lemon
Starting to boil the raspberry-sugar mixture
Pour the raspberries and sugar into a pot on the stove and turn the heat on medium.

Bring to a boil, then reduce the heat and simmer for about 15 minutes or until raspberries begin to thicken.

Stir frequently while simmering.








Raspberry-sugar mixture boiled down and thickened

This is what the raspberry-sugar mixture looks like when it's boiled down and thickened.

You're ready to strain the seeds now. There's nothing worse than a Raspberry Coulis that has seeds in it so take care with this next step.

You're going to strain the raspberry-sugar mixture into a clean dish, pushing the mixture through the strainer to get all the good juice out.

I often strain it twice, just to be sure. A lot of the juice will stick to the bottom of the strainer so have a clean spatula ready to scrape it off as you continue pouring and pushing the mixture through the strainer.

Pouring Raspberry-Sugar mixture through strainer

Push with a spatula to get the seeds out
The last step is to squeeze your tablespoon of lemon juice into the strained Raspberry Coulis.

And there you have it. If it's too tart, add more sugar. If it's too sweet, add more lemon juice. You can play with it. Best of all it can be kept in the fridge for a week.

Pour it on ice cream, use it in Trifle, Raspberry Pavlova, use it on any dessert you can think of.

I'm using the Raspberry Coulis I made today in a Trifle I'm making this weekend. I'll pour it over my homemade Pound Cake which I'll soak in sherry first. Then custard and whip cream and other yummy ingredients will be added.

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