Cooked vs. raw raspberry coulis: I've never cooked it, but was reading on the CI board that it has a

[meryl]

better texture and fresher flavor when cooked. I can imagine it having a better texture, but the flavor is what I'm questioning - I would think the raspberries would taste fresher when they're not cooked. Has anyone tried it both ways?

 

[Marg CDN]

I prefer the extra sweetness of raspberry cream tarts when I bake for about 10 minutes.

The berries seem to come to life with just that little bit of baking.

Maybe a coulis would be the same.