The recipe and instructions are as follows:

Raspberry Coulis:
6oz Fresh or Frozen Raspberries
2tbs - 4tbs Powdered Sugar
2tbs Water

Puree raspberries in blender along with powdered sugar and water. Strain to remove seeds. Bring to slow boil over medium heat, then reduce to low for about 30 minutes to reduce (to create a milder version, dissolve 1tbs cornstarch in 3tbs water, and add to puree before cooking). Once thickened, add additional powdered sugar to taste, remove from heat, and serve.

Vanilla Bean Creme Anglaise:
1 Cup Cream
1 Cup Whole Milk
1/3rd Cup Granulated Sugar
1 Vanilla Bean or 2tsp Vanilla Extract
5 Egg Yolks

Remove seeds from vanilla bean (if using), mix in pot with cream, milk, and sugar. Bring to boiling over medium heat whisking frequently. Reduce heat to low. Temper egg yolks, then add to mixture. Continue stirring frequently until thickened. Remove from heat, puree in blender for 30 seconds, pour through sieve, and serve.