The recipe below can be easily modified to suit availability of seasonal fruits like strawberries, pears, apricot or apple. The fruit coulis can also be made ahead and preserved in a jar in the refrigerator and used as topping for other cakes, ice creams and desserts.
Ingredients
3 ounces fresh or frozen raspberries (or strawberries)
1 cup sugar(or more if needed sweet)
1/2 cup water
8 orange-flavored biscuits(cookies)
1 cup ready-whip (cool whip)
Method
Raspberry Coulis (Sauce)
Take the fresh raspberries, deseed them and add to a blender. If using frozen ones, thaw then first then blend. Add the sugar and blend to form a smooth puree. Strain the puree theough a colander or sieve mesh to remove seeds and keep aside.
Now heat a pot on medium flame, add the raspberry puree to it and 1/4th cup water. Stir to mix and thicken the syrup. Add a little more water if required, but not too much. Cook the puree to form a thick jam-like fruit preserve, more like a compote recipe. When the water has evaporated and the mixture is thick enough, remove from flame and allow to cool.
Take the cool whip (add sugar if its not sweetened) and blend in a mixer on the “whip” setting for 3 short pulses. Add the orange zest and pulse again, then set in the refrigerator until time to serve.
Take the orange biscuits and grind them in the blender to form a smooth-to-coarse powder.
To assemble the dessert, take a tall clear serving glass. Start with a layer of ground biscuits, then add the warm raspberry coulis, then layer with the creme fraiche. Repeat the process with all 3 layers again. Top with a sprinkling of fresh orange zest, or use the ground powder and mint leaves for garnish. This delicious dessert is on its way to Susan who’s hosting this week’s edition of WHB started by Kalyn’s Kitchen!
This layered dessert tastes best with warm fruit topping and cool creme fraiche; the temperature difference nicely balances the taste. This is a great and simple recipe for a quick dessert when you are entertaining! Plus the basic Raspberry Sauce can be used as a topping for any other desserts.
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