A coulis is a form of thick sauce made from puréed and strained vegetables or fruits.
Fruit coulis are most often used on desserts.
This intensely flavored sauce is a real treat served on ice cream, puddings, or poached fruit.
Raspberry Or Strawberry Coulis.
750 g ripe strawberries (hulled and quartered) or raspberries
60 g caster sugar
Freshly squeezed juice of
Rinse the fruit in a colander.
Briefly shake off any excess water a little leftover water will encourage the fruit to release its juices.
Put the fruit and sugar in a pan and heat very gently to prevent it from scorching.
Simmer softly for 10 minutes, or until the fruit has lost its shape.
Strain through a sieve, making sure to work the pulp with the back of a spoon in order to extract as much juice as possible.
Add the lemon juice (also through the sieve).
Stir well before serving.
The coulis will keep for up to one week in an airtight container in the fridge.
For the strawberry coulis
200g strawberries, hulls removed, cut in half
75g icing sugar, sifted (or caster sugar)
Heat the strawberries and raspberries in a large pan for 4-5 minutes, or until they start to break down.
Add the icing (or caster) sugar and continue to cook the fruit for a further 2-3 minutes, or until the sugar has dissolved.
Transfer the coulis mixture to a food processor and blend until smooth, adding a splash of water to the mixture if necessary to loosen.
Strain the coulis through a sieve and set aside to cool.
Chill in the fridge until needed.
Red berry coulis
100g redcurrant (removed from stems)
100g golden caster sugar
Place raspberries and redcurrants into a saucepan with sugar.
Set over a medium heat, crushing with the back of a fork until the sugar has dissolved and the berries have become saucy.
Taste and add a little more sugar if the berries are particularly sharp.
Strain through a sieve, then chill until ready to serve.
50g golden caster sugar
½ tsp vanilla extract
Put the blackberries and sugar into a small pan with 100ml water.
Bring to the boil, then simmer for 5 mins until the fruit is soft. Stir in the vanilla, remove and cool a little.
Tip the contents of the pan into a blender or food processor, and whizz to a purée, then strain through a sieve, rubbing it through with the back of a ladle or spoon.
Serve warm or chilled.
Keeps in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months.
1⁄2 cup sugar
3 tablespoons water
1 lb fresh raspberries or 1 (12 ounce) bag frozen raspberries, thawed
1 teaspoon kirsch (optional) or 1 teaspoon framboise eau-de-vie (optional)
Heat the sugar and water in a small saucepan over medium heat, stirring from time to time, until the sugar dissolves completely, about 5 minutes.
Put the raspberies and the sugar syrup in a blender and puree.
Strain through a fine mesh sieve to remove the seeds and stir in the kirsch or framboise, if using.
The sauce keeps well, tightly covered, in the refrigerator for 4-5 days and freezes perfectly for several months.
Recipe from Good Food magazine.
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