Fruit Coulis

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.

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