Fruit coulis (fruit purée)


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.
712K 4 94 3.7
Grade this recipe:

Last modified on: October 20th 2012

Keywords for this recipe:CoulisPuréeFruitsMixingSieving
For 450 g, you will need:

Change these quantities to make: 150 g 225 g 450 g 900 g 1 kg 350 g
How long does it take?
Time required for this recipe:
PreparationStart to finish
24 min.24 min.
At what time:
  • When will I finish if I start the recipe at ... ?
    When should I start for the recipe to be ready at ... ?
  • Work this out...

Step by step recipe


Stage 1 - 5 min.
Fruit coulis (fruit purée) : Photo of step #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.

Stage 2 - 3 min.
Fruit coulis (fruit purée) : Photo of step #2
Blend until obtaining a very smooth purée.

Stage 3 - 1 min.
Fruit coulis (fruit purée) : Photo of step #3
Pour preparation into a fine strainer and place over a bowl.

Stage 4 - 10 min.
Fruit coulis (fruit purée) : Photo of step #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.

Stage 5
Fruit coulis (fruit purée) : Photo of step #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.

Stage 6 - 5 min.
Fruit coulis (fruit purée) : Photo of step #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.

Stage 7
Fruit coulis (fruit purée) : Photo of step #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.

Stage 8
Fruit coulis (fruit purée) : Photo of step #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
Fruit coulis (fruit purée) : Photo of step #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.
Keeping
Some days in the fridge, in a closed jar.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
338 Kcal or 1,415 Kj1 gr84 gr0 gr
17 %<1 %8 %0 %
Per 100 g
Energetic valueProteins CarbohydratesFats
64 Kcal or 268 Kj< 1 gr16 gr0 gr
3 %<1 %2 %0 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
How much will it cost?
  • For 450 g : 2.17 €

Change currency:

Note : These prices are only approximate.

Some recipes that use this recipe

Fillings for macaroons
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.
256K 24.3 2 hours 1 min.
Coupe Augustin
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.
58K4.7 28 min.
Macarons (the original French macaroons)
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,...
1.5M 714.6 2 hours 38 min.
Fruit crémeux
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...
77K5 40 min.
Framboisier
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...
27K4 2 hours 38 min.
See all recipes that use it
Source
Home made.
This recipe uses (among others)
Fruit of your choiceFruit of your choice: You can check-out other recipes which use it, like for example: Fruit crumble, ... All
Sugar syrupSugar syrup: You can get more informations, or check-out other recipes which use it, for example: Blackcurrant, vanilla and lime verrine , How to glaze a tart , Individual charlottes with morello cherries, 4 pears salad with vanilla, Fruit salad, ... All
LemonLemon: You can get more informations, or check-out other recipes which use it, for example: Little vanilla, clementine and chestnut verrines, Cucumber and salmon salad, Mushrooms à la grecque, Little lemon biscuits, Flognarde, ... All
Other recipes you may also like
Macarons (the original French macaroons)
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,...
1.5M 714.6 2 hours 38 min. October 3rd 2019
Pear tart with almond cream
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".
322K4.2 1 hour 14 min. March 17th 2011
Finger biscuits
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.
303K5 50 min. July 30th 2021
Bouquet garni
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...
361K3.5 12 min. March 21th 2017
Tartiflette
Tartiflette
A personal version of a classic recipe from Savoy.
517K 14.6 1 hour 27 min. September 16th 2019
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2021-10-31)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Posted by:
I am not a leaving thing
Your 4 comments or questions on this recipe
  • What do you mean by backgrounds?
    Posted by jh november 17th 2011 at 09:39 (n° 4)
  • Can you tell me a bit more about the backgrounds of it please
    Posted by tiffy november 16th 2011 at 12:20 (n° 3)
  • Yes you can, if you use a blender remove kernels of cherries before, otherwise use a vegetable mill.
    Posted by jh july 11th 2010 at 15:02 (n° 2)
  • Have a glut of cherries, can I use cherries to make this coulis?
    Posted by sarah july 11th 2010 at 13:58 (n° 1)
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.
I am not a leaving thing
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.

Back to top of page