This white chocolate and raspberry coulis is an irresistible blend of sweetness and tartness, perfect for topping ice cream or swirling into your frozen creations. The combination of creamy white chocolate and tangy raspberries creates an explosion of flavor, ideal for vanilla, yogurt, or even chocolate ice cream.
Ingredients :
- 100g of white chocolate
- 150g of fresh or frozen raspberries
- 50 g of sugar
- 50 ml of full liquid cream
- 1 tablespoon of lemon juice
- 2 tablespoons of water
Preparation :
- Prepare the raspberries.
In a small saucepan, combine the raspberries, sugar, water, and lemon juice. Heat over medium heat for about 10 minutes, stirring regularly, until the raspberries break down and the mixture becomes syrupy. - Straining the raspberries:
Pass the raspberry mixture through a fine sieve to remove the seeds and obtain a smooth coulis. Set this coulis aside. - Melt the white chocolate.
In another saucepan, gently heat the heavy cream without letting it boil. Then add the chopped white chocolate and melt it over low heat, stirring constantly until you have a smooth and creamy sauce. - Mixing the two sauces:
For an attractive presentation, you can keep the two sauces separate and drizzle them over your ice cream for a marbled effect. Alternatively, you can gently mix them together for a smooth result. - Let it cool.
Allow the coulis to cool slightly before pouring it over your ice cream. It will keep in the refrigerator for about 3 to 4 days in an airtight container.
My Personal Tip:
This white chocolate and raspberry coulis is absolutely divine over vanilla or frozen yogurt. It's also perfect for lemon or mixed berry ice cream, where the raspberry tartness balances the richness of the white chocolate. For a more textured dessert, you can add toasted pistachio pieces or crunchy biscuit bits. Personally, I love swirling this coulis into strawberry ice cream with Ninja Creami for a fruity and creamy result!
