Sometimes, the glamour of a dish is in the details. It’s that extra 10% you give a plate of food that takes it from “yum” to “wow.” It’s what will make your guests feel special because you’re serving them something that tastes special. And it doesn’t have to be technical, or even fancy. And that’s the beauty of a coulis…
This is a very versatile recipe — and super simple. It can be made with any fruit or berry really. This recipe is specifically a raspberry coulis, but I’ve followed these steps for strawberry (great on angel food cake), blackberry, cherry, and even a blended berry coulis. So, use what flavors you think will go well with your dish, the fruit you enjoy the most, and of course seasonal is always preferable.
Liven up breakfast with a little coulis on brioche.
Easy Raspberry Coulis
- 6 to 8 ounces fresh berries
- 2 tablespoons super fine sugar (plus more to taste)
- juice of 1 lemon
- In a medium pot over medium-low heat, place berries, 2 tablespoons of sugar, and lemon juice.
- Stir to dissolve sugar.
- Keep over heat for 8 to 10 minutes, stirring occasionally.
- As you stir, occasionally taste the mixture, adding any additional sugar or lemon as desired.
- When berries have dissolved, leaving behind liquid and pulp bits, take the pot off the heat.
- Using a fine-mesh sieve, strain the berry mix into a clean bowl, pushing on the pulp to get all of the juices.
- Wait for the coulis to cool a bit, then store in an air tight container in the fridge.
- Serve cold as an accompaniment or topping to any meal.
Up Next: My Panna Cotta recipe, served with Raspberry Coulis
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