Melba sauce

Melba sauce

By
From
Leiths How to Cook
Makes
200 ml
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
250g fresh raspberries
30-50g icing sugar, to taste

Method

  1. Blend the raspberries and the icing sugar in a food processor until smooth, then pass through a fine sieve into a bowl. Adjust the consistency with a little warm water and the sweetness with a little water and icing sugar combined. The sauce can split on standing, so needs to be made shortly before serving.

A note on seasoning a sweet dish…

  • Sugar is the usual sweet seasoning. When making a sauce such as a raspberry coulis, where the fruit is naturally quite sharp, enough sugar must be used to season the coulis to enhance the flavour of the raspberries and to balance their acidity. Always consider what the coulis is going to be served with too, when seasoning. If it will be served with something very sweet, the contrast will be too great if the raspberry coulis is under-sweetened and overly sharp.
Tags:
Leiths School of food and wine
cookery course
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