Easy Fruit Coulis recipe, pronounced /ko͞oˈlē/ French, is a fruit or vegetable puree used as a sauce. Considered to be a chef’s trump card, you’ve probably seen coulis adorning dishes of all types. From soup to dinner and desserts it’s a beautiful method to add flavor and up the presentation on any dish.
Coulis are slightly thick and silky smooth, usually mixed with sugar, lemon juice, and occasionally a touch of liquor. They bring a bright beautiful pop of acid, sweet or savory when needed.
Here we’ll show you how to make a Fruit Coulis in your own kitchen. We focus on the cooked version but here’s a recipe for our quick uncooked version. Which can be whipped up on short notice. To store, cover and refrigerate up to 4 days.
carte du jour
Uncooked Fruit Coulis
2 cups/250 grams berries 1/4 cup (50 grams) sugar 1 tablespoon (or to taste) of lemon juice
- Purée the fruit with the lemon juice and sugar in a food processor or blender.
- Pour the mixture into a fine-mesh sieve placed over a bowl. Press the fruit through the sieve using a large spoon or spatula.
- Chill the coulis before serving.
Now we’ll take a closer look at the cooked version. Generally slightly thicker, due to the fact that you’ll reduce the sauce by about half.
Tips for making the best Fruit Coulis
- Buy the best fruit possible to ensure the most vivid flavor.
- You can use frozen fruit as well, sometimes it’s the better option when you are making a coulis from out of season fruits. Simply defrost the fruit in the refrigerator overnight and discard the juice to keep the coulis from becoming too thin.
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How to Make Fruit Coulis
Easy Fruit Coulis recipe, pronounced /ko͞oˈlē/ French, is a fruit or vegetable puree used as a sauce. Considered to be a chef’s trump card, you’ve probably seen coulis adorning dishes of all types. From soup to dinner and desserts it’s a beautiful method to add flavor and up your presentation on any dish.
- 3 cups/500 grams strawberries or blueberries
- 1/2 cup/100 grams granulated sugar white
- 1/2 lemon juiced
- 1 teaspoon vanilla extract pure
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Combine the strawberries, sugar, lemon juice and 2 tablespoons water in a saucepan.
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Cook over medium heat, stirring occasionally, until the berries break down, about 10 minutes.
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Remove from the heat; stir in the vanilla.
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Strain through a fine-mesh sieve into a bowl, pressing against the solids; let cool completely. To store, cover and refrigerate up to 4 days.
- Prep time is approximate
Try drizzling Fruit Coulis over your favorite baked goods, the citrus pop adds amazing flavor, just like we did here with our Classic Cream Puffs!
Our a sweet pear coulis for our Cream Cheese Pear + Almond Tart! Wow it’s amazing!!
6 comments
Yum! I love how simple this is, but also how much flavor there is. Perfect with any dessert!
It’s a great addition to so many desserts, Erika, plus it’s low cal too! 🙂
Fantastic! This would be a great addition to a lot of my sweet treats. Can’t wait to give it a try 🙂
Thanks, Colleen! It adds such a great punch of flavor to so many desserts, it’s one of my favorite additions 🙂
So simple, yet so helpful to know that there is a fresh version as well as cooked. The color is beautiful and I love the different platings of the coulis. And having studied some French, I know how to pronounce it! Yay!
Thanks, Beth! Glad we were able to show you both versions 🙂