Reviewed: Jun. 27, 2009

I make raspberry coulis quite often and especially when having brownies for dessert. To get the raspberry sauce smooth it is best to strain it thru cheesecloth or very fine sieve - this particular sauce is not supposed to have seeds. Also, liqueur can be added for extra flavor and if boiled down for a few mins. doesn't really need thickening.

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14 users found this review helpful

Reviewer:

EILISH40

Cooking Level: Intermediate

Home Town: Newry, County Down, Northern Ireland, U.K.

Living In: Halifax, Nova Scotia, Canada

Reviewed: May 10, 2009

This is a very good couli; I added some sugar to make it a bit more sweet (I used it for a Vanilla Bavarian). To make it more presentable, I strained the hot berries in a sieve prior to adding the corn starch paste. This took out all the little raspberry seeds and made the sauce velvety smooth; just right for a very elegant dessert.

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7 users found this review helpful

Reviewer:

Chef Angie

Cooking Level: Professional

Home Town: Spokane, Washington, USA

Living In: Woodbridge, Virginia, USA

Reviewed: Feb. 13, 2009

I believe this recipe needs sugar in the couli. I added 1/4-1/2 cup of sugar to taste, not sweet but relieves the too strong tartness of the plain raspberries. I did not make the brownies only the couli and it was good with the added sugar.

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5 users found this review helpful

Reviewer:

SANDRADIFF

Reviewed: Feb. 14, 2005

I made this for a couples Valetines meal. They loved it! I did make some adjustments to the couli, I added a can of rasp/strawberry juice concentrate, and thickened. Since I was cooking for 32 people, I baked the brownies in a jelly roll pan. First I cut them diagonally then end to end to create a diamond shape. I topped it off with drizzling melted white chocolate over the top and a sprig of parsley. Thank you for submitting this recipe. I will use it again

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8 users found this review helpful

Reviewer:

CHRIS G

Cooking Level: Expert

Living In: Cohasset, Minnesota, USA

Reviewed: Jan. 2, 2005

I AM ONLY RATING THE RASPBERRY SAUCE. I tried it with Hershey's chocolate mousse and didn't like it. It was way too tart and I don't think it mixes well with chocolate, at all. If you make this go easy on the orange zest.

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5 users found this review helpful

Reviewer:

amydoll

Cooking Level: Expert

Home Town: Rockford, Illinois, USA

Reviewed: Nov. 22, 2004

Okay, I didn't make the brownies, but I have used the sauce as a topping for chocolate mousse. Once the raspberries were melted, I added 1/4 c. sugar and stirred until dissolved. Then I added the cornstarch-juice mixture (although I used water instead of juice), cooked as directed, and added rind. I kept it in the fridge, then spooned it over the mousse before serving. It was to die for!

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11 users found this review helpful