Classic Fruit Coulis
The secret to a professional-looking dessert is the smear of intense, glossy fruit sauce underneath or atop the plate. By removing the solids, you gain a smooth, pouring consistency that holds its shape and carries the full weight of the fruit's character.
Control the consistency before you start.
The goal is a liquid that coats the back of a spoon; if the fruit is very watery, simmer it slightly longer, but keep the heat low to avoid dulling the color.
- small stainless steel saucepan
- fine-mesh sieve
- rubber spatula
- blender or immersion blender
What goes in.
- 1 lbfresh or frozen raspberries or strawberries
- 2 tbspgranulated sugar, adjusted to taste
- 1 tspfreshly squeezed lemon juice
Persistence at the mesh
Push the fruit puree through the sieve using the back of a rubber spatula. You have to scrape the underside of the mesh frequently to collect the sauce, or it will just build up and clog the holes.
The method.
Combine ingredients
Place the fruit, sugar, and lemon juice into a saucepan over medium-low heat.
Simmer gently
Cook for 5 to 7 minutes, stirring occasionally, until the fruit has completely broken down and released its juices.
Puree
Transfer the mixture to a blender and process until smooth. If using an immersion blender, do it directly in the pan once removed from the heat.
Strain
Pour the mixture into a fine-mesh sieve set over a bowl. Use the spatula to press the liquid through, leaving the seeds and pulp behind.
Cool
Chill the coulis in the refrigerator for at least one hour; it will thicken slightly as it cools.
Other turns to take.
Spiced Coulis
Add a small strip of orange zest or a single star anise to the pan while simmering, removing it before blending.
Herb-Infused
Steep two sprigs of fresh mint or basil in the hot puree for three minutes before straining.
When it doesn't go to plan.
Taste your fruit before adding sugar; if it is exceptionally ripe, you may need less.
If the sauce is too thick, add water one teaspoon at a time until it reaches a pourable consistency.
Store in a squeeze bottle for precise plating decorations.
The ones that keep coming up.
Can I use this on warm desserts?
Yes, but add it just before serving so the heat of the dessert doesn't cause the coulis to lose its vibrancy.
Why use lemon juice?
It provides the necessary acidity to balance the sweetness and brightens the natural pigment of the fruit.
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