Gotta love a good raspberry coulis!
This is a gluten-free dessert that was incredibly tasty, but for which I can’t really take much credit! The recipes for the cereal milk panna cotta and the cereal crumble came straight out of Christina Tosi’s Momofuku Milk Bar cookbook. I just made sure that the cereal I picked for the recipe was gluten-free. Most cornflakes are! I am absolutely in love with this book. You can barely get it open before becoming inspired to try something new, and even though many of her recipes have regular flour, a number of them are gf and work really well when you’re looking for a fun and exciting gluten-free dessert that’s guaranteed to impress!
The raspberry coulis and blueberry dust for this were crazy simple. These are two easy recipe additions (the dust is a more of a cooking hack, really) that will bring huge flavor and wow-factor to whatever you’re making. I went with red wine and ginger in the raspberries because I needed to pair these desserts with a cabernet sauvignon, which meant pulling them out of the sweet place where they began and down into a darker space. If you leave out the ginger and substitute water for red wine, you’ll have a more traditional raspberry coulis. Be aware that you might want to add more sugar if you’re looking for a traditional flavor. If you use the blueberry dust, remember that it packs a huge punch, so don’t dust too liberally until after you taste it!
I used fresh raspberries for my raspberry coulis, but frozen would work really well here.
Fun With Gluten-Free Desserts: Red Wine and Ginger Raspberry Coulis
- 1 cup raspberries
- 1/2 cup red wine (I used a cabernet sauvignon)
- 1 Tbs white sugar
- 1 tsp maple syrup
- 1 1/2" piece of fresh ginger, peeled and lightly smashed
- 1 tsp lemon juice
- 1/4 tsp salt
- 1/4 tsp freshly cracked black pepper
- Bring the red wine to a simmer in a small pot or saucepan and reduce almost to a syrup.
- Add the rest of the ingredients except the lemon juice and cook over a low heat, stirring occasionally, for 20-30 minutes, until the raspberries have fallen apart.
- Remove from heat and stir in the lemon juice.
- Strain through a fine mesh strainer, pressing on the berries to make sure you get all of the good stuff.
- If you would like a thicker sauce, return to heat and gently reduce until the sauce has the consistency you like. Remember, if you're serving this sauce cold, it will thicken as it cools.
- Taste and adjust seasoning.
Blueberry dust? Awesomely simple! All you need to do is grind freeze-dried blueberries (I grabbed these at Whole Foods, but it turns out the same ones are available at Amazon) in a spice grinder! You can use any freeze-dried fruit or vegetable for this. Just add 1/4-1/2 cup to your spice grinder or coffee grinder if you have a clean one, and grind them until they’re dust. You’ll end up with 1-2 tablespoons, which will almost certainly be more than enough for whatever you have planned! Each of these plates used a couple of pinches of dust.
Don’t be afraid to play with the flavor! For this dish, I needed to heighten compatibility with the wine, so I added a pinch of black pepper to the blueberries while I was grinding them.
Be creative and have fun! One of the best parts of cooking for yourself is learning to create the flavors that you really enjoy. This is especially true with gluten-free desserts! Why go to the trouble of making something that is almost certainly filled with those sweet and lovely extra calories unless you’re excited to eat it?
Putting together a fancy gluten-free meal? Check out the romantic seared scallops with beets and butter-braised radishes or the petrale sole with black lentils, celery root puree, and pomegranate vinaigrette.
Looking for some more sweet treats? You might really like these gluten-free cinnamon chocolate chip banana mini muffins!