Berry Coulis
From choclytcandy 14 years agoIngredients
- BERRY COULIS: shopping list
- 12 ounces fresh raspberries (or thawed if frozen), or blueberries, blackberries, or strawberries (fresh strawberries hulled and sliced, if using) shopping list
- 5 - 7 tablespoons granulated sugar shopping list
- 1/8 teaspoon table salt shopping list
- 2 teaspoons lemon juice or 1 tablespoon lime juice shopping list
- Variation-- MIXED BERRY COULIS: shopping list
- 3 ounces fresh strawberries (or thawed if frozen) shopping list
- 3 ounces fresh blueberries (or thawed if frozen) shopping list
- 3 ounces fresh raspberries (or thawed if frozen) shopping list
- 3 ounces fresh blackberries (or thawed if frozen) shopping list
- 5 - 7 tablespoons granulated sugar shopping list
- 1/8 teaspoon table salt shopping list
- 2 teaspoons lemon juice shopping list
- BLUEBERRY-cinnamon COULIS: shopping list
- 12 ounces fresh blueberries (or thawed if frozen) shopping list
- 5 - 7 tablespoons granulated sugar shopping list
- 1/8 teaspoon ground cinnamon (add during step 1) shopping list
- 1/8 teaspoon table salt shopping list
- 2 teaspoons lemon juice shopping list
- BLACKBERRY COULIS WITH MELON LIQUEUR: shopping list
- 12 ounces fresh blackberries (or thawed if frozen) shopping list
- 5 - 7 tablespoons granulated sugar shopping list
- 1/8 teaspoon table salt shopping list
- 2 teaspoons lemon juice shopping list
- 1 tablespoon melon liqueur (such as Midori) (stir in with lemon juice in step 2) shopping list
How to make it
- Note:
- Because the type of berries used as well as their ripeness will affect the sweetness of the coulis, the amount of sugar is variable. Start with 5 tablespoons, then add more if you prefer a sweeter coulis. Additional sugar should be stirred in immediately after straining, while the coulis is still warm, so that the sugar will readily dissolve. Serve the coulis with cheesecake, pound cake, ice cream, rich chocolate tortes and cakes, dessert souffles, pancakes, French toast, waffles, or crêpes.
- 1. In medium saucepan, bring berries, 1/4 cup water, 5 tablespoons sugar, and salt to bare simmer over medium heat, stirring occasionally; cook until sugar is dissolved and berries are heated through, about 1 minute longer.
- 2. Transfer mixture to blender or food processor; puree until smooth, about 20 seconds. Strain through fine-mesh strainer into small bowl, pressing and stirring puree with rubber spatula to extract as much seedless puree as possible. Stir in lemon juice and additional sugar, if desired. Cover with plastic wrap and refrigerate until cold, at least 1 hour. Stir to recombine before serving. (If too thick after chilling, add 1 to 2 teaspoons water.) Can be refrigerated in airtight container for up to 4 days.
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