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
450 g
4 IngredientsLast modified on: October 20th 2012
For 450 g, you will need:
- 1
1 ¾ cup fruit of your choice - 2
½ lemon - 3
1 pinch vitamin C (optional) - 4
4 tablespoons sugar syrup
Change these quantities to make:
Change measures:
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
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.
285 K4.5 1 hour 25 min.
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...
130 K3.9 2 hours 20 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...
60 K3.8 2 hours 40 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.
301 K 24.3 2 hours 1 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...
188 K2.5 40 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 sorbet, Blackcurrant, vanilla and lime verrine , Jamaican cup, Melon with port sorbet, Framboisier, ... See them all 27
Lemon
Like these other recipes: Quince jelly, Vol-au-vent, Sliced veal with leeks and mushrooms, Soufflée omelette with cheese, Raw beetroot mousse with walnuts, ... See them all 123
Other recipes you may also like
Salmon and spinach quiche
This quiche recipe uses a traditional filling mixture, but adds slices of smoked salmon and blanched spinach.April 17th 2022414 K 14 1 hour 15 min.
Fish "à la Bordelaise"
Fish "à la Bordelaise" is a fillet topped with a crust of breadcrumbs, herbs and onions cooked in white wine, then oven-baked until golden brown. It is a classic frozen family meal that many French children have grown up with, but here is a home-made version that is far better.February 20th 201998 K4.4 1 hour 7 min.
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.May 8th 2020341 K5 1 hour 15 min.
Chocolate tart
As you can see, there's very little added sugar in this recipe, so it's a very chocolatey and bitter-sweet tart.November 16th 2013296 K 15 2 hours 30 min.
Crème brulée
Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version...December 31th 20111.67 M 74.3 4 hours 40 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-07-06)
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