This white and raspberry chocolate coulis is an irresistible mixture of softness and acidity, perfect for coating ice cream or marbing your frozen creations. The association of creamy white chocolate and tangy raspberries creates an explosion of flavors, ideal for vanilla, yogurt or even chocolate ice cream.
Ingredients :
- 100 g white chocolate
- 150 g of fresh or frozen raspberries
- 50 g of sugar
- 50 ml of whole liquid cream
- 1 tablespoon of lemon juice
- 2 tablespoons of water
Preparation :
- Prepare the raspberries
in a small saucepan, put the raspberries, sugar, water and lemon juice. Heat over medium heat for about 10 minutes, stirring regularly, until the raspberries decompose and the mixture becomes a syrupy. - Filter of raspberries
passes the mixture of raspberries through a fine colander to remove the seeds and obtain a smooth coulis. Put this side coulis. - Melt the white chocolate
in another saucepan, gently heat the liquid cream without boiling it. Then add the white chocolate cut into pieces and melt it over low heat, stirring constantly until you get a smooth and creamy sauce. - Mixture of the two coulis
for an aesthetic presentation, you can keep the two separate coulis and pour them in a net on your ice for a marbled effect. Otherwise, you can gently mix them for a homogeneous result. - Let cool
let the coulis cool slightly before pouring it on your ice. It keeps in the refrigerator for about 3 to 4 days in an airtight pot.
My Personal Tip:
This white and raspberry chocolate coulis is absolutely divine on a vanilla or yogurt ice cream. It is also perfect for lemon or red fruits ice cream, where the acidity of raspberries balances the richness of white chocolate. For a more textured dessert, you can add flashes of toasted pistachios or pieces of crisp cookies. Personally, I love to marble this coulis in a strawberry ice cream with the Ninja Creami for a fruity and creamy result at the same time!
