Making and Setting Fruit Coulis
A good coulis should coat the back of a spoon without running. Controlling its viscosity is less about exact measurements and more about knowing when to pull the pan from the flame.
Consistency is built in the sieve and the pan.
Select ripe, high-flavor fruit. If the fruit is watery, expect a longer reduction time; if it is fleshy, expect a thicker yield.
- Heavy-bottomed saucepan
- Fine-mesh sieve (chinois)
- Rubber spatula
- Immersion blender or food processor
What goes in.
- 1 lbfresh or frozen berries
- 2 tbspgranulated sugar
- 1 tspfresh lemon juice
- 1/2 tspoptional gelatin or cornstarch slurry for firmer sets
Using the Sieve
Do not simply let the puree drip through; use the back of a rubber spatula to press the fruit pulp firmly against the mesh. This extracts the essence and color while leaving the unwanted seeds and skins behind.
The method.
Prep the fruit
Combine your fruit, sugar, and lemon juice in the saucepan. If using frozen, let them thaw slightly in the pan.
Simmer
Place over medium heat. Cook until the fruit softens and releases its juices, usually 5 to 7 minutes.
Blend
Use an immersion blender to break down the solids into a smooth, loose puree.
Sieve
Pour the mixture into a fine-mesh sieve set over a bowl. Force the liquid through using your spatula, scraping the underside of the mesh frequently.
Reduce or Set
For a thin sauce, serve chilled. For a thicker set, return the sieved liquid to the pan and simmer on low until the volume reduces by a third, or whisk in your prepared setting agent.
Chill
Transfer to a storage container and refrigerate for at least one hour; the sauce will thicken significantly as it cools.
Other turns to take.
Herbal infusion
Steep a sprig of basil or mint in the fruit while it simmers, then remove before blending.
Spiced
Add a pinch of ground cardamom or cracked black pepper to highlight the acidity in citrus-based coulis.
When it doesn't go to plan.
Always taste your fruit before adding sugar; adjust based on the natural sweetness of the season.
If the coulis appears dull after cooling, a final squeeze of fresh lemon juice can brighten the color and flavor profile.
Store in a squeeze bottle to make decorative plating easier.
The ones that keep coming up.
Why did my coulis separate?
This usually happens if the fruit was not cooked down sufficiently or if there is too much excess water. A longer simmer or a small cornstarch slurry will stabilize the emulsion.
Can I freeze this?
Yes. It keeps in the freezer for up to three months. Thaw it in the refrigerator overnight before use.
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