Strain the raspberries for the coulis through a fine sieve. Sweeten the pulp with powdered sugar to taste and freshen up with a splash of lemon juice.
Put a raspberry mirror on the plate. Wash the fresh, roughly medium-sized raspberries, remove the greens and cut in half. Arrange in a circle on the coulis.
The dessert can be supplemented with a scoop of vanilla ice cream, whipped cream, and/or peppermint leaves.
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