A coulis is a form of thick sauce made from puréed fruits. Fruit coulis are most often used on desserts. Raspberry coulis, for example, is especially popular with poached apples.
A wide range of fruits can be used, and the coulis will keep for 3 days in a sealed jar in the fridge, and up to 3 months if frozen.
Use seasonal berries, and served drizzled over tarts, poached fruits, ice cream or panna cotta.
· 300 gr of summer fruits
· 1 tbsp lemon juice
· Icing sugar to taste
· 1-2 tbsp fruit liqueur (optional)
1. Place the fruit in a food processor or blender and process to a smooth purée.
2. For a particularly smooth coulis, press the purée through a fine sieve to remove the seeds
3. Stir in the lemon juice, and sweeten to taste with the sugar.
4. Add a little fruit liqueur if you wish.
TIP: If the coulis is too thick, stir in a little water.