Bright, intense fruit sauces do wonders for so many desserts. I've got a classic version (which really isn't that hard!) and a very easy "cheater's" version.
I serve it on everything that has a vanilla angle to it: panna cotta, ice cream, vacherins (those filled meringues), cheesecake, etc. Thanks for asking. I'll amend to add this info. (Slaps forehead).
Wini: I enjoyed the new post. One question. What do you serve the coulis on? Vanilla ice cream?
I serve it on everything that has a vanilla angle to it: panna cotta, ice cream, vacherins (those filled meringues), cheesecake, etc. Thanks for asking. I'll amend to add this info. (Slaps forehead).