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.
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