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Coulis de Framboise
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Rasberry Sauce for Grand Marnier Souffle


Serves/Makes:1 1/2 cups

  • 1 pint rasberries or 1 package (10 ounces) unsweetened frozen rasberries, thawed but undrained.
  • Confectioners' sugar or red currant jelly to taste
  • 1 tbsp (15 ml) kirsh or framboise (optional)
  • In a food processor or blender, puree the raspberries.
  • Taste and add confectioners' sugar or currant jelly if too sour.
  • Add the kirsh and strain through a fine sieve to remove the seeds.
  • Serve atop the souffle
Use this sauce or Creme Anglaise sauce for the souffle. Or just as good with no sauce.

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