Best 8 Raspberry Coulis For Roulade Marquis Recipes

ROULADE MARQUIS

Steps:

• Preheat oven to 425 degrees. Line a rimmed baking sheet with parchment paper; butter and flour parchment paper and set aside.
• In the bowl of an electric mixer fitted with the whisk attachment, beat yolks and scant 1 cup confectioners' sugar in a bowl until ribbons form; set aside. In the clean bowl of an electric mixer fitted with the whisk attachment, whisk egg whites until they reach soft peaks; add a scant 1/2 cup confectioners' sugar and continue whisking until stiff peaks form.
• Whisk in one-third of the yolk mixture into the egg white mixture; fold in remaining yolk mixture using a metal spoon until it is almost fully incorporated. Sift cocoa and potato flour into bowl; gently fold with a metal spoon until just combined.
• Using an offset spatula, spread batter on prepared baking sheet to form a 10 1/2-by-12-inch rectangle, about 5/8 inch thick. Transfer to oven and bake until cake springs back when touched, 8 to 10 minutes.
• Meanwhile, line a large wire rack with a clean dish towel. Turn cake out onto prepared rack and carefully peel off parchment paper. Let stand 5 minutes to cool.
• Meanwhile, in the bowl of an electric mixer fitted with the whisk attachment, beat heavy cream with remaining 1/4 cup confectioners' sugar until ribbons form; set aside.
• Carefully transfer cake to a large piece of wax paper. Using a pastry brush, brush 1/4 cup coulis over cake; using a serrated knife, carefully trim edges from all four sides. Using an offset spatula, spread cream over cake, leaving a 5/8-inch border all around; top with raspberries. Starting from one of the long sides, gently roll up cake, using the wax paper to help you. Transfer cake to refrigerator and let chill 2 to 3 hours.
• Slice roulade crosswise and serve dusted with confectioners' sugar and drizzled with coulis.

RASPBERRY COULIS

Steps:

• Put all the ingredients in a small food processor or use a stick blender to blitz until very smooth.
• Set a sieve over a jug. Tip the mixture into the sieve and push through the liquid using a spatula. Discard the seeds. The coulis is ready to use. Will keep refrigerated in an airtight jar for up to two days.

RASPBERRY COULIS

Steps:

• Heat the sugar and water in a small saucepan over medium heat, stirring from time to time, until the sugar dissolves completely, about 5 minutes.
• Put the raspberies and the sugar syrup in a blender and puree.
• Strain through a fine mesh sieve to remove the seeds and stir in the kirsch or framboise, if using.
• The sauce keeps well, tightly covered, in the refrigerator for 4-5 days and freezes perfectly for several months.

CHOCOLATE RASPBERRY MARQUESS

Steps:

• Place 12 (2 3/4-inch round, 1 1/2-inch tall) steel individual cake rings on a parchment lined sheet pan. (Alternatively, you can use 1 large 9-inch round, 2 1/2-inch tall metal dessert ring.)
• Cut 12 circles from the chocolate butter sheet cake and put 1 in the bottom of each metal ring. Using a pastry brush, moisten each cake with Raspberry Simple Syrup. Arrange 3 or 4 fresh raspberries inside the rings on top of the cake circles.
• Melt the chocolate and 7 ounces of the butter in the top of a double boiler, over gently boiling water; upper pan should not touch water. Remove from the double boiler but keep the mixture warm and liquid.
• Whip the cream until it comes to soft peaks that hold their shape. Refrigerate until needed.
• Whisk the remaining 2 ounces of butter with the eggs, sugar, and raspberry liqueur in a medium bowl. Place over gently boiling water; the bowl should not touch water. Cook, whisking constantly, for 5 to 10 minutes, until the mixture reaches 160 degrees F on a thermometer. Immediately remove from the heat and with an electric mixer, whip at high speed for about 5 minutes, until cool to touch.
• Whisk the egg mixture into the melted chocolate and butter. Fold in the whipped cream, mixing until no streaks of white remain.
• Using a pastry bag or a large spoon, fill the prepared metal rings with the chocolate mousse, covering the raspberries. With a flat knife, smooth the mousse to make it level with tops of the rings. Cover and refrigerate at least 8 hours, until firm.
• To remove from mold, warm the sides of the rings by wrapping briefly with a hot towel, or use propane torch to heat sides so they release. Wrap a chocolate band around each torte, if desired. You can also decorate by arranging fresh raspberries, chocolate truffles, chocolate shards, or chocolate leaves on top.
• Preheat oven to 325 degrees F.
• Brush the sides of a 12 by16-inch sheet pan with melted butter, and dust lightly with flour, or spray with cooking spray. Line the bottom with a rectangle of parchment or waxed paper.
• Cream the butter in a bowl, using an electric mixer until it is very light and aerated. Add the egg yolks, a few at a time, stopping to scrape the bowl in between additions. Add the melted chocolate, scraping the bowl again, beating until the chocolate is incorporated.
• Whip the egg whites and cream of tartar in a clean bowl, using an electric mixer. When they are frothy, gradually add the sugar, whipping until soft peaks form. Fold the whites into the yolk mixture.
• Sift the flour onto the batter and gently fold it in. Spread evenly into the prepared pan. Bake 10 to 15 minutes, until the cake is just set and a light crust has formed on the top. Cool.
• Heat the sugar and water in a small saucepan, gently swirling the pan until the sugar dissolves. Cook just until the syrup is clear: do not boil. Stir in raspberry sauce and the liqueur, if using.
• In a blender or a food processor, puree the raspberries with the sugar, lemon juice and liqueur. Strain through a fine sieve to remove the seeds. Refrigerate.

RASPBERRY AND CREAM ROULADE

Steps:

• Place a clean dish towel on a large cutting board and lightly dust all over with confectioners' sugar. Place the sponge cake on top of the towel, parchment side up; peel off and discard the parchment. Dust the cake lightly with more confectioners' sugar. Starting at one of the longer sides, loosely roll up the sponge inside the towel. Set aside the sponge while you prepare the filling. (This will "train" the sponge and make it easier to roll up after it's filled.)
• In a small bowl, mash together the fresh raspberries and raspberry jam until the berries break down; set aside.
• In a medium bowl, combine the heavy cream, mascarpone and kosher salt. Whisk vigorously by hand, or beat with a hand mixer on medium-high, until the mixture is thick and light, and holds a medium peak. Chill the bowl of whipped cream while you start to assemble the cake.
• Carefully unroll the cake so the short sides are to your right and left, and the longer sides near and away from you. Spread the raspberry mixture in a thin, even layer across the entire surface, leaving a border of about 1 inch along the longer side that's farther from you. Pull the cream from the refrigerator and dollop all across the surface of the cake. Spread it in an even layer over top of the raspberry layer, this time leaving a 1-inch border on each of the longer sides.
• Roll the cake back up, starting with the longer side closest to you and using the towel to help you (without rolling the towel into the cake). Wrap the towel around the cake, allowing it to rest on the seam. Transfer the cutting board to the refrigerator and chill until the cake has had a chance to absorb some of the raspberry juices and set, at least 1 hour.
• Remove the cutting board from the refrigerator and gently unwrap the cake. Use a serrated knife to trim off the ends of the cake, exposing a clean spiral. Use the towel and/or cutting board to transfer the cake to a serving platter. Dust with more confectioners' sugar, cut crosswise into slices with a serrated knife, and serve. The cake is best served the day it's made, but will keep, covered and chilled, for up to 3 days.

RASPBERRY COULIS

Steps:

• Combine raspberries, sugar, and lemon juice in the bowl of a small food processor. Blend until smooth and sugar has dissolved, 15 to 20 seconds. Adjust sugar if desired, and blend again.
• Strain mixture using a fine mesh strainer to remove seeds. Refrigerate until ready to use.

PAVLOVA WITH FRESH SUMMER BERRIES & RASPBERRY COULIS SAUCE RECIPE - (4.3/5)

Steps:

• Preheat oven to 250°F. and place rack in center of oven. Line a baking sheet with parchment paper and draw a 7-inch (18-cm) circle on the paper. In the bowl of your electric mixer, with the whisk attachment, beat the egg whites on medium-high speed until they hold soft peaks. Start adding the sugar, a tablespoon at a time, and continue to beat until the meringue holds very stiff peaks. (Test to see if the sugar is fully dissolved by rubbing a little of the meringue between your thumb and index finger. The meringue should feel smooth, not gritty. If it feels gritty the sugar has not fully dissolved so keep beating until it feels smooth between your fingers). Sprinkle the vinegar and cornstarch over the top of the meringue and, with a rubber spatula, fold in. Gently spread the meringue inside the circle drawn on the parchment paper, smoothing the edges. Bake for 1 hour 15 minutes or until the outside is dry and takes on a very pale cream color. Turn the oven off, leave the door slightly ajar, and let the meringue cool completely in the oven. (The outside of the meringue will feel firm to the touch, if gently pressed, but as it cools you will get a little cracking and you will see that the inside is soft and marshmallowy.) The cooled meringue can be made and stored in a cool dry place, in an airtight container, for a few days. For the raspberry coulis sauce (optional): If you are using frozen raspberries, there is no need to thaw them. Simply rinse and put into a saucepan. Add the water, sugar, lemon rind and juice. Bring to a boil and allow the fruit to cook-- 5 to10 minutes. Ideally, using an immersion blender makes it very easily to puree the fruit. Otherwise, you can use a potato masher. It is important that you stain the pureed fruit with a fine mesh strainer. Push the juice through, by stirring the cooked fruit. You will end up with a lot of seeds! Toss the seeds. I prefer to have my coulis sauce a little thicker. I use about 1-2 teaspoons of Clear Jel (or cornstarch), with enough water to dissolve it (about 1 tablespoon); whisk completely before adding back to the strained fruit puree. Add this to the strained fruit puree and cook until it thickens. If desired, add the Chambord to the coulis sauce. I like to strain the sauce, again, to remove any potential lumps from the cornstarch (or Clearjel). Refrigerate until cold. I have stored this for up to 2 weeks, without any problems. Drizzle the coulis sauce over ice cream, custards, fruit or panna cota. I've even added this to warm maple syrup for a different flavor with pancakes. Just before serving gently place the meringue onto a serving plate. Whip the cream in your electric mixer, with the whisk attachment, until soft peaks form. Sweeten with the sugar and vanilla and then mound the softly whipped cream into the center of the meringue. Arrange the fruit randomly, or in a decorative pattern, on top of the cream. If desired, drizzle a raspberry coulis sauce over each serving. Serve immediately as this dessert does not hold for more than a few hours.

RASPBERRY COULIS FOR ROULADE MARQUIS

Steps:

• Place all ingredients in the jar of a blender; blend until smooth. Strain through a cheesecloth-lined or fine strainer.