Vanilla Creams with Raspberry Coulis

Michel Lemoine makes creamy vanilla desserts to serve with fresh berries and a gorgeous raspberry sauce
By Michel Lemoine
Vanilla Creams with Raspberry Coulis
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 30 minutes
  • Effort: easy


To serve

  • 300 g raspberries
  • icing sugar, for dusting

For the cream

  • 80 g caster sugar
  • 3 tbsp water
  • 3 egg whites
  • 500 ml double cream
  • 1 vanilla pod, seeds scraped from the pod
  • 1 tsp vanilla essence

For the sauce

  • 300 g raspberries
  • 100 g caster sugar
  • squeeze of lemon juice, to sharpen


1. Cut 6 squares of muslin large enough to line the ramekins and overlap slightly around the edges. Dampen the muslin and line the ramekins.

2. Place the caster sugar in a saucepan with 3 tablespoons of water and cook until the sugar dissolves.

3. Increase the heat and cook until the mixture reaches 120C on a sugar thermometer - this should take about 5 minutes of boiling time.

4. Whisk the egg whites until firm and pour the hot sugar syrup over the egg whites, whisking continuously until cool.

5. Whisk the cream until soft peak stage. Stir in the vanilla seeds and essence.

6. Fold in the whipped egg whites.
7. Spoon the mixture into the lined ramekins and fold over the excess muslin. Refrigerate for several hours to firm up the creams.

8. To make the sauce, cook the raspberries, sugar and lemon juice in a pan for 5 minutes, until the fruit has softened. Pass through a fine sieve and leave to cool.

9. To serve, spoon a little raspberry sauce onto each of 4 dessert plates, top with a vanilla cream, decorate with raspberries, and dust with a little icing sugar.

Rate This Recipe