Making Fruit Coulis
A good coulis should coat the back of a spoon without running off like water. It is the bridge between a raw fruit and a refined plated dessert, stripping away seeds and fiber to leave only pure flavor.
Consistency is controlled by the sieve.
The quality of your sauce depends on how well you press the puree through a fine-mesh strainer. Do not rush this, or you will lose volume and texture.
- blender or food processor
- fine-mesh chinois or sieve
- flexible silicone spatula
- small saucepan
What goes in.
- 1 lbfresh or frozen berries, hulled and cleaned
- 2 tbspgranulated sugar (adjust to taste)
- 1 tspfresh lemon juice
Extracting the essence
Use the back of a ladle or spatula to force the puree against the mesh of the strainer. Scrape the underside of the sieve frequently to collect the sauce before it dries.
The method.
Puree the fruit
Place fruit, sugar, and lemon juice into a blender. Blitz on high until completely liquid and uniform.
Strain
Set a fine-mesh strainer over a bowl. Pour the puree into the strainer and use a spatula to work it through, leaving the seeds and skins behind.
Adjust
Taste the sauce. If it is too tart, add another teaspoon of sugar. If the consistency is too thin, simmer it in a saucepan over low heat for 3 to 5 minutes to reduce.
Chill
Transfer to a squeeze bottle or container and refrigerate for at least one hour before serving to let the flavors settle.
Other turns to take.
Herb-Infused
Steep a sprig of fresh basil or mint in the sauce while reducing it over heat, then remove before chilling.
Spiced
Add a pinch of ground ginger or cinnamon to the blender to complement stone fruit coulis.
When it doesn't go to plan.
If using frozen fruit, thaw completely and drain excess water before blending to keep the flavor concentrated.
The color of your coulis will deepen and brighten as it chills in the refrigerator.
Use a squeeze bottle to plate precise dots or lines of sauce on the plate rather than pouring it.
The ones that keep coming up.
How long will this stay fresh?
Keep it in an airtight container in the refrigerator for up to three days. It can also be frozen for up to three months.
Can I use this for things other than dessert?
Yes, a savory version made with roasted red peppers or tomatoes works well alongside grilled meats.
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