Tuesday, July 1, 2008

Berry Coulis

So fruity and sweet, your taste buds will completely come to life when they meet this berry coulis. This is the perfect topping for ice cream, yogurt, or panna cotta, or even angel food cake.

Whatever the dessert, it can make it look fancy and special. Especially by adding it to a squeeze bottle so you can make cool designs or cute little dots on the plate. People will be impressed by your dessert accomplishment.

The original recipe called for 2 1/2 cups fresh berries. Fresh berries are great, but I used these frozen ones (the entire bag) that I had in my freezer:

The frozen berries worked out great. Even Joe couldn't get enough of the berry coulis on the light panna cotta I made.

Berry Coulis
Adapted from Cooking Live
(courtesy of Gourmet Magazine)

2 1/2 cups fresh raspberries (or frozen - the package pictured above is the perfect size)
1/4 cup sugar (or more to taste)
the juice of 1/2 lemon

Puree raspberries with sugar and lemon juice in a blender or food processor.

Taste the mixture and make sure it is sweetened to your liking. When it's right, pour portions of it into a sieve placed over a bowl. You want the sieve to catch all the seeds and let the liquid go through to the bowl on the bottom. But the mixture will be thick and will need your help.

You will need to push the liquid down with a plastic spatula and move the seeds around in the sieve to make room for the liquid to get past. Be persistent!

Your work will pay off by leaving all these seeds behind. And who likes to crunch on seeds? Not me!

Keep the coulis chilled.


recipes2share said...

This is a beautiful photograph, thank you. I just love coulis and it's a great way of using bags of frozen berries - we really enjoyed the Tangy Bistro Chicken last night. I was roasting a chicken as I read the recipe so made the sauce and drizzled over succulent slices of breast. Delicious & thank you!

Reeni said...

I've never made a coulis-it looks wonderful and I bet it would be delicious on just about any kind of dessert; especially on that gorgeous panna cotta you made!

Yannis said...

thank you for this great recipe!
i'm actually a chef and this looks like a lovely recipe.