Nigella Lawson’s Raspberry Coulis is the kind of recipe that whispers of summer and elegant desserts, without making you break a sweat. It’s a silky, ruby-red fruit sauce made by blending and straining fresh or frozen raspberries, sweetened just enough to take the edge off their tartness. It’s the sort of thing you’d drizzle over a slice of flourless chocolate cake, pool around a panna cotta, or-if you’re me-eat by the spoonful straight from the fridge when no one’s looking.
What makes Nigella’s version stand out as with so many of her recipes, is its unpretentious decadence. It doesn’t involve hard-to-find ingredients or fussy techniques. Instead, it’s about letting the fruit shine and trusting your tastebuds more than rigid measurements. And really, that’s the heart of her cooking style: confidence wrapped in indulgence.
Nigella Raspberry Coulis Recipe
Ingredients Needed
Here’s the beauty: only three ingredients and they all play their part with purpose.
- 300g raspberries – Fresh is glorious but frozen (and defrosted) absolutely work. In fact, I often use frozen in winter, when I’m craving a taste of summer.
- 50g icing sugar – It dissolves effortlessly and blends without graininess. Adjust to taste-some berries are sweeter, others more tart.
- 1 teaspoon lemon juice. This tiny addition lifts everything, like a bright spotlight on a red carpet.
There’s something almost meditative about recipes with so few ingredients. it forces you to pay attention to the balance and quality of each one. That little squeeze of lemon juice? It’s not just acidity. It’s clarity.
Equipment Needed
You don’t need a full kitchen arsenal here. just the basics, though one tool makes all the difference.
- Blender or food processor. This is where the magic happens. I’ve used both. I once even used a hand blender in a pinch on a camping trip. Yes, I am that person who brings a stick blender camping.
- Fine-mesh sieve – Essential. This is how you separate the sauce from the raspberry seeds. It takes a few extra minutes but trust me. it transforms the texture from rustic to restaurant.
- Bowl & spoon – For straining and tasting. I tend to use a wooden spoon for this part. there’s something tactile and satisfying about pushing the pulp through the mesh with a little pressure.
- Storage jar or bottle. If you’re making it ahead (and you should), keep it in a glass jar in the fridge. It lasts several days and somehow gets even better.
Instructions To Make Nigella Lawson’s Raspberry Coulis
Now for the part where kitchen meets alchemy.
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Prep your raspberries
If you’re using frozen berries, let them thaw fully. I usually spread them on a plate and leave them out for about an hour. Fresh ones? Just rinse gently and pat dry.
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Blend it up
Toss the raspberries into your blender or food processor with the icing sugar and lemon juice. Blitz until it’s completely smooth. don’t skimp on this. You want that vibrant, liquid velvet. I always taste it here. Some days I add a pinch more sugar; other times, I’m craving tartness and leave it as-is.
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Strain
This is where the love comes in. Set your sieve over a bowl and pour the puree in. Use the back of a spoon to push the liquid through. It takes a few minutes and your arm might ache a little but it’s so worth it. You’ll be left with a mound of seeds and a bowl of glossy, smooth coulis.
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Chill or serve
Let it chill in the fridge if you’re making it ahead. it thickens slightly as it cools, in the best way. Or use it immediately. I’ve drizzled it over vanilla ice cream within seconds of straining it, still warm and it’s divine.
What I Learnt
The first time I made this coulis, I was 22, newly moved into my own apartment and determined to impress someone I’d just started dating. I served it with a wobbly panna cotta that had almost set. The dessert didn’t quite hold its shape but the coulis stole the show. The person I was trying to impress? Long gone. But the coulis? A permanent love affair.
Here’s what I’ve learned over years of making it:
- Simple doesn’t mean boring. Three ingredients can taste like something you’d find in a Michelin-starred kitchen.
- Don’t skip the straining. It’s tempting to skip, especially if you’re tired or in a rush. But texture matters here.
- Frozen fruit is not a compromise. It’s a smart move. I’ve made this in the dead of January and still felt like summer had dropped by for dessert.
- It’s endlessly versatile. I’ve stirred it into yogurt, swirled it into cheesecake batter, even added a splash of Chambord for a boozy twist.
FAQs
How Do I Make Nigella Lawson’s Raspberry Coulis From Scratch?
It’s super simple! You just blend fresh raspberries, sugar, and a little bit of lemon juice until smooth. Then strain it to get rid of the seeds, and voilà-you’ve got a velvety, tangy sauce ready for desserts, pancakes, or anything else you want to elevate.
Can I Use Frozen Raspberries For Nigella Lawson’s Coulis?
Absolutely! Frozen raspberries work just as well. In fact, they can even give you a smoother consistency because they tend to break down a bit more easily when blended. Just let them thaw a bit before you blend them for best results!
What Can I Serve Nigella’s Raspberry Coulis With?
This coulis is a game-changer! It pairs wonderfully with chocolate mousse, vanilla ice cream, or even a simple bowl of Greek yogurt. It can also be drizzled over pancakes, waffles, or cheesecakes for an extra touch of sweetness and tartness.
