Raspberry Coulis
 
Makes about 1½ cups
Ingredients
  • 3 cups (390 grams) fresh raspberries, divided
  • 3 tablespoons (42 grams) firmly packed light brown sugar
  • 2½ tablespoons (37.5 grams) fresh lemon juice, divided
  • 1 teaspoon (5 grams) water
  • ½ teaspoon (1.5 grams) cornstarch
  • 1 tablespoon (21 grams) honey
Instructions
  1. In a small saucepan, bring 1½ cups (195 grams) raspberries, brown sugar, and 1½ tablespoons (22.5 grams) lemon juice to a boil over medium heat.
  2. In a small bowl, stir together 1 teaspoon (5 grams) water and cornstarch. Add cornstarch mixture to raspberry mixture; cook, stirring constantly, until slightly thickened, about 1 minute.
  3. Remove from heat. Stir in honey, remaining 1½ cups (195 grams) raspberries, and remaining 1 tablespoon (15 grams) lemon juice. Let cool completely. Refrigerate in an airtight container for up to 5 days.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/raspberry-pine-nut-pavlova/