Recipes, re-invented from cooking shows
Rasberry Cognac Sauce
Prep. Time:
Baking Time:
Total Time:
25 mins
Serves:
Serves 6
In a super-frantic 15 minute challenge (Season 22 of Top Chef ™), Kat made a delicious and highly-rated banana nutella fried sandwich served with this sauce.
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Ingredients
⅓ cup caster sugar ¼ cup water 2 cups raspberries 1 teaspoon arrowroot - optional 2 tablespoons Cognac
Method
Combine water and sugar in a saucepan and heat over medium temperature until the sugar dissolves and the syrup boils.
Stir in half the raspberries and cook for a few minutes, smashing the raspberries.
Then add the rest of raspberries and cook and smash them as well. Add the liqueur and boil off the alcohol. For a thicker sauce, add the arrowroot a pinch at a time and stir until thickened. Let cool to room temperature.
Strain through a sieve to get rid of seeds.
Instructions
Combine water and sugar in a saucepan and heat over medium temperature until the sugar dissolves and the syrup boils.
Stir in half the raspberries and cook for a few minutes, smashing the raspberries.
Then add the rest of raspberries and cook and smash them as well. Add the liqueur and boil off the alcohol. For a thicker sauce, add the arrowroot a pinch at a time and stir until thickened. Let cool to room temperature.
Strain through a sieve to get rid of seeds.
Heading 5
Ingredients
⅓ cup caster sugar
¼ cup water
2 cups raspberries
1 teaspoon arrowroot - optional
2 tablespoons Cognac
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