This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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
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.
European glass
A little dessert that's rather long to make, but which will always impress your guests. Layered in a glass: a jellied red fruit coulis, a layer of pineapple charlotte cream, a layer of kiwi coulis, topped with a peeled clementine segment. It's "european" because it resembles the italian flag, and in...
244 K5 2 hours 30 min.
Frozen nougat
Dazzle your guests with this delicious dessert, a creamy blend of meringue, whipped cream and dried fruit that can be prepared several days in advance.
295 K4.5 1 hour 25 min.
Fruit crémeux
This kind of "crémeux" (it means "creamy", but contains no actual cream) is a basic recipe in the repertoire of French pastry chefs. It is smoother but less frothy than a mousse and uses gelatin to set it as it cools. Often used as a tart filling or in other desserts, crémeux is usually poured to...
199 K2.5 40 min.
Apricot fool
The traditional fruit fool is a rather old-fashioned dessert, consisting of whipped cream (Chantilly) with a fruit coulis gently folded into it.
203 K5 20 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: Strawberry Charlotte, Chocolate cream with a crunch, irish coffee mousse, Pear charlotte, Framboisier, Pistachio tiramisu, ... See them all 27
Lemon
Like these other recipes: Panzanella, Cucumber and salmon salad, Roast Brussels sprouts with sage and lemon, Stewed plums, Brussels sprout salad, ... See them all 125
Other recipes you may also like
Tournedos Rossini
Tournedos Rossini is a very chic recipe, allegedly inspired by the famous composer. It consists of fried fillet steak, served on buttered toast, topped with a slice of foie gras and a delicious sauce made by deglazing the cooking pan... August 26th 2021358 K 33.7 50 min.
Breton sablé biscuit dough
Brittany is famous for its rich, sandy textured "sablé" biscuits. Similar to shortbread, they are made with lots of butter and egg yolk, and just a hint of vanilla. This dough can be made into simple biscuits – already delicious on their own – or used as the base for tarts and other desserts. August 1st 2018123 K 30 min.
Windfall apple jelly
This jelly is an excellent way to make use of all those unripe apples that have dropped off the tree. They (or rather, their juice) makes a delicious jelly with a very delicate flavour. As these apples are green and generally tart, we need to use a little more gelling agent than for a normal jelly recipe. August 19th 2021189 K5 60 min.
Green bean purée
Green (or French) beans are usually served whole, for instance as an accompanying vegetable or in a salad, but they make a good purée, too. This is tasty on its own, but also goes very well with meats, and children usually prefer it to "normal" beans. August 11th 202399 K 25 min.
Quince compote
Quinces make an excellent compote, full of their delightful perfume and flavour. However, preparing the fruit is hard work, so here's a recipe to show you how to manage this. November 11th 202064 K 55 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