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.
677,563 43.7/5 for 90 ratings
Grade this recipe: Last modified on: October 20th 2012
For 450 g, you will need:
- 0
400 g fruit of your choice - 1
½ lemon - 2
1 pinch vitamin C (optional) - 3
4 tablespoons Sugar syrup - Total weight: 525 grams
How long does it take?
Time required for this recipe:
| Preparation | Start to finish |
|---|---|
| 24 min. | 24 min. |
At what time?
- When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Keeping:
Some days in the fridge, in a closed jar.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.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 338 Kcal or 1,415 Kj | 1 gr | 84 gr | 0 gr |
| 17 % | <1 % | 8 % | 0 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 64 Kcal or 268 Kj | < 1 gr | 16 gr | 0 gr |
| 3 % | <1 % | 2 % | 0 % |
How much will it cost?
- For 450 g : 2.17 €
Note : These prices are only approximate.
Some recipes that use this recipe
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...
198,0385/5 for 1 ratings 2 hours 29 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...
24,5085/5 for 2 ratings 40 min.
Framboisier
This is a classic French raspberry-flavoured dessert. It generally consists of raspberries in cream sandwiched between two layers of cake. In this version, the cake is genoa sponge and the cream is vanilla-flavoured and mixed with mascarpone. This is just as good made as a large rectangle or, as...
18,0024/5 for 10 ratings 2 hours 38 min.
Half-cooked chocolate cake with raspberry coulis
A small chocolate cake, still runny in the middle, served with a raspberry coulis.
290,1985/5 for 12 ratings 1 hour 21 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.
230,348 24.3/5 for 7 ratings 2 hours 1 min.
Source
Home made.More recipes?
This recipe uses (among others) | Fruit of your choice: You can check-out other recipes which use it, like for example: Fruit crumble, ... All |
 | Sugar syrup: You can get more informations, or check-out other recipes which use it, for example: How to glaze a tart , Pear sorbet, 4 pears salad with vanilla, Toasted flaked almonds, Blackcurrant, vanilla and lime verrine , ... All |
| Lemon: You can get more informations, or check-out other recipes which use it, for example: Express sauerkraut, Celeriac Rémoulade , How to prepare purple artichokes, Panettone, Avocado and smoked salmon terrine , ... All |
Other recipes you may also like
Macarons (the original French macaroons)
This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe,...255,791 714.6/5 for 46 ratings 2 hours 38 min.
Pear tart with almond cream
This is a very quick and easy tart to make, as everything (or almost) can be done in advance. A piece of sweetcrust pastry, some almond cream and pears? You have "everything you need".75,1584.2/5 for 19 ratings 1 hour 14 min.
Finger biscuits
These small biscuits, that look a bit like savoy biscuits, are delicious alone or with Champagne, but are also the base for charlottes or Tiramisu.105,4395/5 for 1 ratings 1 hour
Bouquet garni
Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after...74,7853.5/5 for 2 ratings 12 min.
Tartiflette
A personal version of a classic recipe from Savoy.97,990 14.6/5 for 11 ratings 1 hour 27 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2020-07-12)
Note: We'll never share your email 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 email 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.
Post your comment or question
Your 4 comments or questions on this recipe