Beignets with Raspberry Sauce
- Raspberry Coulis:
- 1 (10-ounce) package frozen raspberries, thawed
- 1/2 cup powdered sugar
- 2 teaspoons lemon juice
- 2 (24-ounce) bottles canola, vegetable or safflower oil, for frying
- 2 packages or 10 biscuits buttermilk biscuit dough
- Powdered sugar, for garnish
In a blender, add raspberries, powdered sugar and lemon juice. Puree until smooth and combined. Strain the mixture through a fine sieve leaving behind solids. Set aside.
In a large pot over medium-high heat, add the oil and bring to 375 degrees F.
When the oil has reached temperature, remove biscuits from package and roll each biscuit into a ball. Carefully add dough to pot, frying in batches. Fry for about 4 minutes or until golden brown. Using a slotted spoon, remove beignets to a plate lined with a paper towel.
Dust with powdered sugar. Serve immediately with raspberry sauce.
Recipe courtesy of Sandra Lee, 2008