Figs and Raspberry Coulis with Ice Cream and Cream
This is super easy as all you have to make is the raspberry coulis which takes 10 minutes, but this is so perfect for these last days of late summer!
I have used fresh figs and raspberries straight from the Market next door, I love to use my favourite products when they're fresh and in season!
Figs and Raspberry Coulis with Ice Cream and Cream
This is super easy as all you have to make is the raspberry coulis which takes 10 minutes, but this is so perfect for these last days of late summer!
I have used fresh figs and raspberries straight from the Market next door, I love to use my favourite products when they're fresh and in season!
Cooking Instructions
- 1
Put the raspberries in a small pan, cover with the icing sugar and start to warm up on a medium heat. They will start to get soft and break down, stir every now and then.
- 2
When soft, transfer into a bowl and blend briefly until smooth with a blender. Don't be tempted to over-blend, or you will start to break the seeds and that will discolour your coulis! Once ready, pass it through a sieve to retain the excess seeds, and then add the Port (this is not mandatory, but it gives it a nice kick as well as the right consistency!). Refrigerate.
- 3
Chop the figs into quarters, serve them in a circle on the plate, with the ice cream in the middle, and then cover with a splash of the raspberry coulis. If you want you can also add a dollop of whipped cream for extra-indulgence ;)
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