Ingredients
The Coulis
- 125 grams frozen raspberries
- 125 grams strawberries hulled
- 1 tablespoon icing sugar (you can mill your own 10 secs speed 10), heaped
- 2 squeezed cheeks of lemon juice
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Put all ingredients into the bowl, set Time to 4:00, Temp to 70 degrees and speed to 3.5.
Once raspberries and strawberries have broken down, give them a quick blitz by gradually increasing the speed to 4.5-5 for a couple of seconds
Push all the liquid through a fine sieve - use the back of a spatula to push liquid through and voila - you have beautiful Raspberry and Strawberry Coulis.
Very simply...
Tip
To make pure raspberry coulis - just use 250g of frozen raspberries instead of the strawberries. I just wanted to try something different.
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Great recipes, made 5 regular sized jars. Looks like this is based on the Sally Wise recipe. Not sure if the vinegar should have been halved though, if the other recipe was used as a guide. Auto Glass Repair of Santa Monica
Thank you! So easy to prepare and store in the fridge. Ours doesn't usually last the week as we have it on a variety of things, Bircher muesli, porridge, yoghurt and icecream. I prefer that it doesn't make a huge jar as it stays fresh, and isn't ever pushed to the back of the fridge. 👏🏼
Tootnox: I used frozen raspberries only and froze the left overs in iceblock container for individual serves
Amanda
whatchloecooks: I just saved this recipe and wondered. So glad for the confirmation thank you
Amanda
evelynlundstrom: that would be roughly 250ml but I'd use a 300ml jar
Amanda
Very easy and delicious, I made with all raspberries and it was a real hit over classic baked cheesecake.
I used 250g Coles frozen berry mix and 1 tablespoon of raw sugar milled before step 1 and it made about 250ml (1 cup) of couli after it was strained.
I'd like to know the size of the 'jar' - as this doesn't exactly tell me how much sauce it makes.
It says it makes a jar full. Hmmmm - OK!
Lovely and easy!
Tootnox:haven’t tried that but you could give it a go. I’d say it would keep in the fridge for a week or so anyway!
Kiki and Trixie the Thermomixie