Raspberries with Currant-Honey Coulis
By Terese Allen - Summer 2017 Issue
Tangy crème fraiche and pureed red currants with honey make a simple yet luxurious combo to set off summer berries.
Recipe Detail Serves: 8 25 mins plus 12-24 hours resting time Prep Time, 15 mins. Cook Time
Crème fraiche: Combine heavy cream and sour cream in a glass bowl. Whisk until smooth. Cover with plastic wrap, set in a warm place and let stand until thickened, 12 to 24 hours. Stir, cover again and chill completely.
Coulis: Cook currants in water to barely cover until they burst. Strain through a sieve lined with dampened cheesecloth, gently squeezing out as much liquid as you can. Gently boil currant juice and 1/3 cup honey until reduced by about half. Stir in more honey to taste. Chill the sauce.
To serve: Portion berries and some of the coulis into individual serving dishes or glassware. Add a dollop of crème fraiche to the top of each dish, then a little more coulis over that. Garnish with mint sprigs.