Redcurrant and Raspberry Coulis

By HeatherS

Ingredients

• 8 oz redcurrants
• 1 lb raspberries
• 1/4 cup icing sugar
• 1 tbsp cornflour
• juice of 1 orange
• 2 tbsp double cream

Preparation

Step 1

Strip the redcurrants from their stalks using a fork. Place in a food processor or blender with the raspberries and sugar, and purée until it is smooth.

Press the mixture through a fine sieve into a bowl and discard the seeds and pulp.

Blend the cornflour with the orange juice then stir into the fruit purée. Transfer to a saucepan and bring to the boil, stirring continuously, and cook for 1-2 minutes until smooth and thick. Remove from heat and leave until cold.

Spoon the sauce over each plate. Drip the cream from a teaspoon to make small dots evenly around the edge. Draw a cocktail stick through the dots to form heart shapes. Serve with ice cream, sobert or a dessert of choice.