Vanilla Cream with Raspberry Coulis

Only a few more weeks and I can pick my own raspberries again. Due to the long winter the harvest is a bit later this year. But I’m really looking forward to my outings to the pick your own farms. Here in the Netherlands there are plenty. I’m keeping a close eye on their websites where they communicate when their bushes are ready to harvest. My top 3 of pick your own farms is:

  1. Raspberry Maxx in Meijel (Brabant)
  2. Van Reeuwijk in Abbenes (Noord-Holland)
  3. De Hoenderik in Tricht (Gelderland)

In the meantime I get my raspberries at the farmers market. Yesterday I whipped up a beautiful looking dessert with fresh raspberries: Vanilla cream with a raspberry coulis. Scroll down for the full recipe.

cream with coulis recipe raspberry coulis

raspberry coulis and cream pots

You’ll need

for the coulis

  • 50 gr cane sugar
  • 2 tbsp water
  • 1 tsp vanilla extract
  • 400 gr raspberries

for the vanilla cream

  • 255 gr cream cheese
  • 4 tbsp cane sugar
  • 1/2 vanilla bean scraped
  • 120 ml cold heavy cream


  • Add all coulis ingredients in a pot and heat while stirring and sugar dissolves
  • Simmer until raspberries start to stew
  • Leave to cool. Once cool, add to blender and blend until you have a thick sauce
  • Beat the sugar, cream cheese and vanilla
  • Add the cream and beat until smooth
  • Serve in glasses or small pots and top with the coulis


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