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Fruit coulis (fruit purée)
Contrary to what people usually think, coulis is not just a simple fruit purée with sugar. Of course, this is the general principle, but it's possible to make something much better and more refined. This recipe is for a strawberry coulis (see below for other fruits): how to make it, but also how freeze it.
For 450 g, you will need:
- 400 g fruit of your choice
- ½ lemon
- 1 pinch vitamin C (optional)
- 4 tablespoons Sugar syrup
Nutritional information:
Whole recipe Calories
338 17% Proteins
1g <1% Carbohydrates
84g 8% Fats
0g 0% Per 100 g Calories
64 3% Proteins
<1g <1% Carbohydrates
16g 2% Fats
0g 0% |
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).
Times:
Preparation : 24 min.
Preservation : Some days in the fridge, in a closed jar.
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How much will it cost?
For 450 g : 2.17 €
Note : These prices are only approximate. Read more...
Step by step recipe:
1 Wash fruit (except if using strawberries), and cut into small pieces if fruit are the size of apricots or larger. Put in the goblet of a blender, add 1 pinch vitamin C, squeeze ½ lemon over, and add 4 tablespoons Sugar syrup or caster sugar. Note: The smaller the pieces, the quicker and more efficient the blending. |  |
2 Blend until obtaining a very smooth purée. |  |
3 Pour preparation into a fine strainer and place over a bowl. |  |
4 Then, with a maryse or soft spatula, press on bottom of the strainer and give a movement from one side towards the other, to "press" the coulis into the bottom of the strainer. Your goal is to force the coulis through the strainer, while keeping back any seeds and skins to make a very smooth coulis. |  |
5 It's a rather long operation, but the result will be good as your efforts. Stop when there is only a pile of skin and seeds left in the strainer. These you can throw away. |  |
6 Your coulis is now finished, you can use it as it is, for a sorbet for instance by mixing it with the same volume of syrup. But you can also sweeten it (ideally in my view in 1/3 sugar to 2/3 coulis) and use it to go with an ice-cream, a cookie, a frozen nougat. |  |
7 If you'd like to freeze your coulis, it's important to not freeze it in one large block, as this is inconvenient later: long to defroze, impossible to cut up or almost, etc... Better to divide up the coulis into small packs of 200 g You can pour this amount into small freezer bags, seal and label them, then put to freeze. |  |
8 Even more practical: make "ice-cubes" of coulis, by pouring it into moulds (silicon if possible, it is easier to remove from after freezing) and leaving overnight in the freezer. |  |
9 The following day, put the coulis-cubes in a big bag and return to the freezer (remember to weigh a coulis-cube, to know how how much you have when you want to use them). |  |
Remarks:
There is deliberately very little sugar, so that you can sweeten later to your taste, just before use.This method (mixing, sifting, freezing) can be applied to most fruits. Small soft fruit: raspberries, redcurrants, blackberries, etc. (blackcurrants are a bit different) Medium sized: apricots, peaches, pears, kiwi, etc... And large ones: pineapple etc. It allows you to stock up during summer when fruit is abundant, and use it later, during the cold months.
Recipes which use it: 8
Of which: |  |  |  |  |  |
| Apricot fool | Warm apple feuillantines | European glass | Half-cooked chocolate cake with raspberry coulis | Macarons (the original French macaroons) | Coupe Augustin |
Search the recipes.Source:
Home madeLast modified on: October 20th 2012
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Your 4 comments or questions on this recipe:
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Have a glut of cherries, can I use cherries to make this coulis?
Comment #1 posted on july 11th 2010 at 13:58 by sarah.
Yes you can, if you use a blender remove kernels of cherries before, otherwise use a vegetable mill.
Comment #2 posted on july 11th 2010 at 15:02 by jh.
can you tell me a bit more about the backgrounds of it please
Comment #3 posted on november 16th 2011 at 12:20 by tiffy.
What do you mean by backgrounds?
Comment #4 posted on november 17th 2011 at 09:39 by jh.
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