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How much arrowroot to add to a raspberry coulis?

post #1 of 6
8/11/09 at 5:19pm
Thread Starter 
I am going to make a raspberry coulis using this recipe,

2 cups fresh raspberries
1/2 cup sugar
1 tbsp. lemon juice

how much arrowroot do i need to add to make this of a thick, non runny consistency?

thanks!
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post #2 of 6
8/12/09 at 5:30am
I would start with one tablespoon dissolved in a bit of cold :chef:water
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post #3 of 6
8/12/09 at 7:23am
1 tablespoon sounds like a lot. I use arrowroot often. Since a coulis should be somewhat liquid rather than in a gel-like state, I'd start with a teaspoon and go from there.

Dissolve it in cold water or raspberry juice.
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post #4 of 6
8/12/09 at 8:21am
It is more then I normally use, but he said he wanted" non runny ""in original post
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post #5 of 6
8/13/09 at 1:42am
Thread Starter 
thanks! sounds good. i'll add it bit by bit and see how i go. thanks everyone.
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post #6 of 6
8/13/09 at 6:58am
Honestly, I don't think arrowroot will provide the best texture, in addition it will discolour your sauce (a sort of milky white hue)... I recommend a gelling agent or a gum to achieve your desired effect. I'm particular to using agar to set the mixture and then puree the set agar with an immersion blender until it turns into a smooth gel... you will get a sauce-like product that will be sqeezable from a bottle to get dots and lines without any running. Xanthan gum can also thicken the coulis, but be careful about adding too much for you're going to get a gummy texture out of your sauce.
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