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For the raspberry coulis
100 - 150g raspberries
1 - 2 tablespoons icing sugar, to taste
With a container of raspberries in the freezer, we can quickly get started with our unsprayed raspberries; we just need to let them thaw. We're making a raspberry dip because tomorrow we're frying churros. You guessed it: for dipping in the sauce.
Delicious and easy to make, the little monsters can make the sauce, blend it in the food processor (fun) and strain it (not so fun). Tomorrow, the monsters will have fun playing with the hot frying oil until the churros are ready. Then we'll taste the delicious raspberry sauce they made so beautifully :))
How to make a raspberry coulis
Place the raspberries in the food processor.
Pour the raspberry coulis gradually into a sieve.
Rub the coulis through the sieve, leaving the pips.
Spoon in the icing sugar, to taste.
Stir it in until well combined.
Cover the bowl and place it in the fridge.
Keep the raspberry coulis in the refrigerator overnight
Pour the raspberry coulis into a sealable jar.
Then serve the raspberry coulis aside the freshly baked churros.
The new churros recipe will be online tomorrow, but if you prefer to continue you can find the old recipe here