Red Currant And Raspberry Coulis

Name: Red Currant And Raspberry Coulis
Ingredients: 2 cups red currants; 3 cups raspberries; 1/2 cup confectioners' sugar; 1 tablespoon cornstarch; 1 orange, juice of; 2 tablespoons heavy cream, to decorate

6 ingredients

4 steps

Ingredients

2 cups red currants
3 cups raspberries
1/2 cup confectioners' sugar
1 tablespoon cornstarch
1 orange, juice of
2 tablespoons heavy cream, to decorate

Directions

1

Strip the red currants from their stalks using a fork. Place in a food processor or blender with the raspberries and sugar, puree until smooth.
2

Press the mixture through a fine sieve into a bowl and discard seeds and pulp.
3

Blend the cornstarch with the orange juice, then stir into the fruit puree. Transfer to a saucepan and bring to a boil, stirring constantly, and cook for 1-2 minutes, until smooth and thick.Set aside until cold.
4

Spoon the sauce over each plate. Drip the cream from a teaspoon to make small dots evenly around the edge. Draw a toothpick through the dots to form heart shapes. Place the meringue or scoop the sorbet into the middle and decorate with flowers.