RASPBERRY COULIS

By akselden

Ingredients

• TO SERVE:
• 1 pint raspberries
• 1/4 cup granulated sugar
• Rose Syrup (available at Indian markets)
• 1 pint raspberries
• 1 cup chopped, raw pistachios

Preparation

Step 1

FOR RASPBERRY COULIS:
Puree raspberries and sugar. Strain through fine mesh sieve. Refrigerate 1 hour to chill and to allow any remaining sugar granules to dissolve completely.

TO SERVE:
One each plate, spoon 1 tablespoon coulis in circle. Spoon 1 tablespoon rose syrup over coulis. Add macaroon with about 1/4 cup mascarpone mixture on top. Place 6 to 7 raspberries on mascarpone and plate. Place another macaroon on top to form sandwich. Sprinkle 1 tablespoon pistachios over top of each plate and serve.