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.
25 min.
Easy
2.20 €
450 g
4 IngredientsLast modified on: October 20th 2012
For 450 g, you will need:
- 1
400 g fruit of your choice - 2
½ lemon - 3
1 pinch vitamin C (optional) - 4
4 tablespoons sugar syrup - Total weight: 525 grams
Times for this recipe
Preparation: 25 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 5 min.
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.
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.
Stage 2 - ⌛ 3 min.
Blend until obtaining a very smooth purée.
Stage 3 - ⌛ 1 min.
Pour preparation into a fine strainer and place over a bowl.
Stage 4 - ⌛ 10 min.
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.
Your goal is to force the coulis through the strainer, while keeping back any seeds and skins to make a very smooth coulis.
Stage 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.
Stop when there is only a pile of skin and seeds left in the strainer. These you can throw away.
Stage 6 - ⌛ 5 min.
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.
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.
Stage 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.
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.
Stage 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.
Stage 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.
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.
Keeping: Some days in the fridge, in a closed jar.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 0 | 650 RDI=60 % | 0 | 2,620 RDI=130 % | 10,960 RDI: 130 % |
| Per 100 g | 0 | 120 RDI=10 % | 0 | 500 RDI=30 % | 2,090 RDI: 30 % |
How much will it cost?
- For 450 g : 2.20 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Some other recipes using this recipeSee them all 12
Peach Melba
Peach Melba is a famous dessert created in 1893 by an equally famous chef, Auguste Escoffier, and inspired by the singer Nellie Melba. There have been many versions of this well-known dish but, in principal, it consists of vanilla ice cream, poached peaches, raspberry coulis and sweetened whipped...
140 K3.9 2 hours 20 min.
Warm apple feuillantines
It's a rather long recipe but which never fails to impress, perfect for a special dinner party. It's made up of 3 circles: one almond "tuile", 2 of caramelized brik sheets, with a caramelized apple layer between each, whipped cream on top, and custard all around. Everything, except whipped cream,...
338 K5 3 hours 9 min.
Blackberry and almond fondant tart
Balckberries and almonds go so well together: the slight tartness of the berries is the perfect foil for the sweeter almonds. This combination makes for a delicious tart. The sweetcrust pastry case is filled with a blackberry jelly and an almond panna cotta, presented in a bold and unusual way as a...
54 K 3 hours 50 min.
Fillings for macaroons
The macaroons recipe shows how to make these small cakes, and gives the example of a raspberry filling. Here are several other possibilities: Apricot macaroons, Chocolate macaroons, Mint macaroons, Blackcurrant macaroons.
312 K 24.3 2 hours 1 min.
Coupe Augustin
A "coupe Augustin" is a kind of sundae made with mint ice cream, slices of white peach poached in a light syrup, Chantilly cream, raspberry coulis and topped with toasted flaked almonds.
88 K4.7 30 min.
This recipe uses (among others)
Fruit of your choice
Like these other recipes: Fruit crumble, ... See them all 1
Sugar syrup
You can get more informations, or check-out other recipes which use it, for example: Pavlova, Baked Alaska, Strawberry Charlotte, Peach and blackcurrant coupe, Brioche slices with almond cream, ... See them all 27
Lemon
Like these other recipes: Caesar salad, Mixed salad, Windfall apple jelly, Green parsley sauce, Belle-helene in a glass, ... See them all 125
Other recipes you may also like
Sugar syrup
This syrup is mainly used as a basis for all sorbet recipes, which consist of this syrup and fruit pulp, but it can be also used to soak biscuits for example, or for fruit salads. February 21th 2011772 K3.5 8 min.
Fillings for macaroons
The macaroons recipe shows how to make these small cakes, and gives the example of a raspberry filling. Here are several other possibilities: Apricot macaroons, Chocolate macaroons, Mint macaroons, Blackcurrant macaroons. May 30th 2020312 K 24.3 2 hours 1 min.
Herb olive oil
This flavoured olive oil, easy to prepare, goes very well with Mediterranean cuisine: pizzas, pastas, pan bagnat, etc... February 21th 2011325 K3.8 25 min.
Almond cream
Light and delicious, it is used in a lot of desserts like tarts, cakes and pies (epiphany galette). August 31th 2025486 K 25 20 min.
Confectioner's custard (Crème pâtissière, or French pastry cream)
Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille. January 27th 2017779 K 313.8 40 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-11-23)
Note: We'll never share your e-mail address with anyone else.
Follow this recipe (as 8 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
The 4 comments already posted on this recipe