Making Fruit Coulis
A good coulis should cling to the back of a spoon rather than run off it. It is less about cooking the fruit and more about refining the flavor so it stays sharp against a rich dessert.
The sieve determines the texture.
Use a fine-mesh metal sieve to ensure the final result is smooth; a coarse strainer will leave behind unwanted seeds and skins.
- small stainless steel saucepan
- fine-mesh sieve
- silicone spatula
- small bowl
What goes in.
- 1 lbfresh or frozen berries, such as raspberries or strawberries
- 2 tbspgranulated sugar, adjusted to fruit sweetness
- 1 tspfresh lemon juice
Pushing for clarity
Use the back of a ladle or spatula to force the fruit pulp through the mesh, scraping the underside of the sieve frequently to collect the sauce.
The method.
Combine the ingredients
Place the fruit, sugar, and lemon juice in the saucepan over medium heat.
Macerate and soften
Cook for about 5 to 7 minutes until the fruit breaks down and releases its juices. The fruit should be soft but not falling apart completely.
Strain
Pour the mixture into the fine-mesh sieve set over a bowl. Use the spatula to press the fruit through, discarding the seeds and pulp left in the sieve.
Cool and store
Let the coulis reach room temperature, then chill in the refrigerator. It will thicken as it cools.
Other turns to take.
Herb-Infused
Steep a sprig of fresh mint or basil in the fruit mixture while it simmers, removing it before straining.
Spiced
Add a small strip of orange zest or a pinch of ground cardamom to the saucepan for a deeper aromatic profile.
When it doesn't go to plan.
Taste your fruit before adding sugar; adjust the amount based on the natural sweetness of the crop.
If using frozen fruit, there is no need to thaw it; add it directly to the pan and allow the heat to do the work.
A coulis can be kept in a sealed glass jar in the refrigerator for up to three days.
The ones that keep coming up.
Can I use a blender?
Yes, blending the fruit before straining will break down the fibers more efficiently, but you must still pass it through a sieve to remove the seeds.
Why is my coulis too thin?
If the sauce is too liquid, return it to the pan and simmer for another few minutes to evaporate excess water, then strain again.
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