Small Chocolate Cake Recipe with Raspberry Coulis (2024)

FAQs

Does raspberry coulis thicken? ›

The sauce will thicken slightly as it cools, but the strained version is still liquid and perfect for drizzling.

Fresh or frozen raspberries - if you're using frozen raspberries, don't let them thaw before adding to the batter. That'll cause extra moisture in the batter which we don't want!

To make a coulis for the compote, place half the raspberries in a small blender, add 6 tablespoons of the icing sugar and whizz until smooth. Push through a sieve set over a large bowl and discard the pips.

Raspberry coulis is a thick, pureed sauce made from fresh or frozen raspberries cooked with acid and sugar to help flavor and gelatinize it. It's then strained until smooth and used as a dessert sauce. This is a beautiful sauce on top of cakes or pies and can also be served as a filling in doughnuts.

Puree vs coulis

While fruit compote can be thought of as being similar to fruit coulis, a coulis is usually cooked for a while longer to make the fruit very soft. The mixture is then pressed through a strainer to make a smooth puree or paste.

A coulis (/kuːˈliː/ koo-LEE) is a form of thin sauce made from puréed and strained vegetables or fruits. A vegetable coulis is commonly used on meat and vegetable dishes, and it can also be used as a base for soups or other sauces. Fruit coulis are most often used on desserts.

Toss the fruit in a little flour before adding it to the batter. Use 2-3 tablespoons to coat the fruit thoroughly, then gently fold it into the cake batter right before you pour it into the pan or patty pans.

If cooking your berries into a pie filling, you may need to add additional thickening agents because frozen berries tend to release more liquid than fresh and will lead to a runnier consistency. For best results in your baking, don't defrost the berries before use but instead toss them in flour.

Dust the fruit with a little flour before adding to the cake. It will act like a glue and prevent the fruit from sinking.

First, the simple answer to how they are different, Coulis is a French term for "strain" or "flow," and it comes out as a thick sauce with a smooth texture. Compote, on the other hand, is a French term that means "mixture," and it has a chunkier consistency.

What is a coulis vs compote? ›

Key Differences

Coulis can be made by pureeing fruits or vegetables, whereas compote is prepared by cooking down fruits until soft. Coulis is basically a fruit in pureed form, but compote has additional ingredients like spices and dried fruits, which lend a complex flavor.

Lemon: Freshly squeezed lemon juice adds brightness and acidity to the coulis. Make sure it's freshly squeezed—it really makes a difference in the flavor! Lemon zest enhances the flavor even more and makes the sweet berries really shine!

If the sauce is well-chilled you can add a bit of cornstarch and heat gently until it thickens. If it isn't chilled, mix the cornstarch with a bit of cold water, add it to the sauce and heat it until it thickens. Add Corn flour mixed with cold water in to the sauce to thicken in.

Use one tablespoon cornstarch mixed with one tablespoon cold water (aka a cornstarch slurry) for each cup of medium-thick sauce. Thoroughly mix the cornstarch and water together, then pour into your sauce. Cook and stir over medium heat until thickened and bubbly.

In a mixing bowl, combine the cake mix, eggs, oil, gelatin, and thawed raspberries; mix 3 minutes with an electric mixer. Spread batter in a greased and floured 13x9 inch baking pan. Bake in a 325° oven for about 50 minutes or until a pick comes out clean; cool. Frost cooled cake, cut into squares and serve.

Use Flour and Water

Combine 2 tablespoons flour with every 1/4 cup cold water and whisk until smooth. Add the mixture to your sauce over medium heat, and continue to stir and cook until you've reached your desired consistency. Test with a spoon.

If the sauce is well-chilled you can add a bit of cornstarch and heat gently until it thickens. If it isn't chilled, mix the cornstarch with a bit of cold water, add it to the sauce and heat it until it thickens.