Raspberry Coulis. Making everything taste better except venison.

Simple, sweet, saucy goodness. Serve it alongside any sweet treat and it's almost guaranteed to make it taste better. You can see it here in action in a classic vanilla cake.

I once had raspberry coulis served with venison at a supposedly 'up market' restaurant where I live. Let's just say that it's definitely a dessert sauce. Don't serve it with venison or anything savoury for that matter, not even cheese. Why would they do that? It's crazy talk. I guess I am guilty of ordering it though.

This sauce is tangy, sweet and jam packed with berry flavour. Great with cake, ice cream, chocolate, mousse, fruit, pancakes...the list (of desserts) goes on.

Raspberry Coulis
350g fresh or fozen raspberries
1/3 cup (75g) sugar 
2 tablespoons water

Place all ingredients in a pot and bring to a simmer over a medium heat for around 5 minutes or until all the sugar has dissolved. Cool slightly then pulse in a blender to puree. At this point you can strain the sauce to remove the pips but sometimes I like to leave them in for a bit of texture.

Keep covered in the fridge for up to 5 days or freeze for 3 mths.