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Moms View Message Board: Cooking and Recipe Discussion: Cakes, Pies, Cookies, Candy, Desserts: Brie En Croute w/Raspberry Coulis
2 pts Fresh Raspberries (or one bag frozen or two cans frozen) 1 Lemon (juiced) 1-2 Tbs Sugar 1 pkg Frozen Puff Pasty Shells 1 sm Round of Brie 1 Egg (beaten) 1 Lemon (thinly sliced) Fresh Parsley or Chives Crush the raspberries (do not puree in a blender or processor, the seeds get crushed into the sauce) and strain through a fine sieve to remove the seeds. It is essential that you remove the seeds for a fine texture. You can crush them in a towel and squeeze out the juice (but the towel will be forever stained). Cook the raspberry juice and the sugar over medium heat until slightly thickened (like a light syrup), this could take a little bit of time. Add lemon juice to taste, the Coulis should have a tartness to it. Place the coulis on the serving plates so that a thin layer covers the whole plate. Bake the puff pasty shells according to the directions on the package, but take them out 2-3 minutes before they are done. Let cool and carefully remove the top to each shell. Cut the brie into 6 or 8 wedges (match the number of puff pasty shells). Place a wedge of cheese in each shell, and bake at 350F for 3-5 minutes until the cheese starts to melt. Remove to coulis prepared plates. Garnish with slices of lemon and fresh parsley or sprigs of chives.
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