Red Currant And Raspberry Coulis

• 2 cups red currants
• 3 cups raspberries
• 1/2 cup confectioners' sugar
• 1 tablespoon cornstarch
• 1 orange, juice of
• 2 tablespoons heavy cream, to decorate

1. Strip the red currants from their stalks using a fork. Place in a food processor or blender with the raspberries and sugar, puree until smooth.
2. Press the mixture through a fine sieve into a bowl and discard seeds and pulp.
3. Blend the cornstarch with the orange juice, then stir into the fruit puree. Transfer to a saucepan and bring to a boil, stirring constantly, and cook for 1-2 minutes, until smooth and thick.Set aside until cold.
4. Spoon the sauce over each plate. Drip the cream from a teaspoon to make small dots evenly around the edge. Draw a toothpick through the dots to form heart shapes. Place the meringue or scoop the sorbet into the middle and decorate with flowers.

red currants, raspberries, confectioners, cornstarch, orange, heavy cream

Taken from www.food.com/recipe/red-currant-and-raspberry-coulis-176493 (may not work)