1. The simplest way to make a raspberry coulis is to use a blender or food processor. Put raspberries in food processor with icing sugar and whiz until combined. Use about a quarter of weight of sugar to raspberries.
2. Press raspberries through a sieve over a bowl, using a wooden spoon.
3. To make a cooked coulis, boil raspberries with a quarter of their weight of icing sugar until soft. Crush raspberries with a wooden spoon as they cook. Cook the raspberries until completely broken down. Take off heat and strain through a sieve.
4. Always taste coulis before serving or using in a recipe. If it’s too sharp add more icing sugar. If it’s too sweet add lemon juice to sharpen.
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Classic glass bowl (0.5 / 1 litre), Pyrex. Cuisine Système 5200XL BlenderMix, Magimix UK. White China small bowl, Sophie Conran. Black two-tone silicone scraper, Montreux saucepan (2 litres, 18cm), Kuhn Rikon UK. Soft-grip sieve (18cm), Traditional enamel oblong pie dish (18cm), Lakeland. Wooden spoon, chef's own.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
