Making Fruit Coulis
A good coulis should taste like the fruit itself, only sharper and more intense. It is the bridge between a raw berry and a jam, keeping the vibrancy of the fruit while removing the texture of seeds and pulp.
Consistency is controlled by the sieve
Your result depends on how much pressure you apply when pushing the cooked fruit through the mesh. Aim for a silky, seedless stream.
- small stainless steel saucepan
- fine-mesh sieve
- rubber spatula
- glass bowl
What goes in.
- 1 lbstrawberries, raspberries, or blackberries, hulled
- 1/4 cupgranulated sugar
- 1 tbspfresh lemon juice
- pinchsalt
Passage through the sieve
Use the back of a ladle or spatula to force the cooked fruit through the mesh. This removes the fibrous membranes and seeds, leaving you with nothing but concentrated flavor.
The method.
Combine the fruit, sugar, and lemon juice in the saucepan.
Set the heat to medium-low. You want the fruit to break down in its own juices without scorching the sugar.
Simmer gently for 8 to 10 minutes.
Watch for the fruit to become tender and release its liquid. It should not boil rapidly; a slow bubble is sufficient.
Pass the mixture through the sieve.
Place the sieve over a glass bowl. Pour the hot fruit in and push firmly until only the dry seeds and skins remain in the mesh.
Cool completely.
The sauce will thicken as it cools. Store it in a jar in the refrigerator for up to five days.
Other turns to take.
Herbal infusion
Steep a sprig of fresh basil or mint in the fruit while it simmers, then remove before straining.
Spiced
Add a small star anise or a thin strip of orange zest to the pan to deepen the flavor profile.
When it doesn't go to plan.
If using frozen fruit, allow it to thaw and drain slightly before adding to the pan to avoid a watery final product.
The acid is necessary; it prevents the fruit from tasting flat and brightens the natural color.
Taste the fruit before adding sugar, as the sweetness varies significantly by season.
The ones that keep coming up.
Can I use this on hot desserts?
Yes, it works well on warm dishes, but serve it on the side to prevent the sauce from thinning out too quickly.
My coulis is too thin. What do I do?
Return the strained liquid to the pan and simmer it for a few more minutes until it coats the back of a spoon.
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