Making Fruit Coulis for Plating
A good coulis acts as the finish that pulls a plate together. You are looking for a vibrant color and a consistency that holds a line when swiped with a spoon.
Consistency is controlled by the mesh
Use a fine-mesh sieve to ensure there are no seeds or pulp left behind. If your fruit is very tart, you may need slightly more sugar to balance it.
- small stainless steel saucepan
- fine-mesh sieve
- silicone spatula
- small mixing bowl
What goes in.
- 1 lbfresh or frozen raspberries, strawberries, or blackberries
- 1/4 cupgranulated sugar
- 1 tbspfresh lemon juice
- 1 tspwater (only if fruit is dry)
Pass through, don't force
Use the back of a ladle to press the fruit through the sieve. Keep the pressure steady so you collect the smooth puree without pushing fiber through the mesh.
The method.
Combine the ingredients
Place the fruit, sugar, and lemon juice in the saucepan over medium-low heat.
Simmer
Cook for about 5 to 7 minutes. The fruit will break down and the sugar will dissolve into a syrup. It is done when the fruit is soft and the liquid is thickened slightly.
Strain
Pour the mixture into the fine-mesh sieve set over a bowl. Press firmly with a ladle to extract the juice and puree.
Chill
Cover and refrigerate until cold. The sauce will thicken 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, then remove before straining.
Herb-Infused
Steep two sprigs of fresh mint or basil in the hot strained liquid for five minutes before removing the herbs.
When it doesn't go to plan.
If the coulis seems too thick after cooling, whisk in half a teaspoon of water at a time until you reach a pourable consistency.
Taste the fruit before adding sugar; if it is exceptionally sweet, cut the sugar by half.
Store in a squeeze bottle for precise plating; it will keep for three days in the refrigerator.
The ones that keep coming up.
Can I use frozen fruit?
Yes. If using frozen fruit, add an extra minute to the cooking time to account for the additional water content.
Why did my sauce turn brown?
The heat was too high. Coulis should be cooked gently to preserve the natural, bright pigment of the fruit.
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