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  • 250g raspberries
  • 1 tbsp icing sugar
  • 1/2 lemon juice only or to taste
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    Method

    • step 1

      For the raspberry coulis, tip all of the coulis ingredients into a frying pan and heat until the raspberries start to break down.
    • step 2

      Transfer to a food processor and blend until smooth, then pass through a sieve to remove the pips.
    • step 3

      Set aside until ready to serve with either a rich vinilla ice cream or a delicate cake.
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    A star rating of 5 out of 5.2 ratings
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