MIXED BERRY COULIS
Adjust the amount of sugar based on the berries you are using and what you want the finished product to be served with. I listed the amount I use, but I prefer it on the not too sweet side. Fresh berries would also work, but I would decrease the sugar further.
Provided by Chandra M
Categories < 15 Mins
Time 15m
Yield 1 1/2 cups
Number Of Ingredients 5
Steps:
- In a medium saucepan, combine all but the lemon juice.
- Bring just to simmer and cook until berries are warm and sugar is dissolved.
- Transfer to a blender and puree until smooth.
- Strain through a fine sieve (or line coarse sieve with an old flour sack towel).
- Press as much through as possible, leaving only the seeds behind.
- Stir in the lemon juice and adjust sweetness if desired with additional sugar.
- Can be refrigerated for up to 4 days in an airtight container.
Nutrition Facts : Calories 1.7, Sodium 194.7, Carbohydrate 0.6, Sugar 0.2
SIMPLE VANILLA CREME BRULEE WITH BERRY COULIS
Steps:
- For the creme brulee: Arrange an oven rack in the middle of the oven and preheat to 325 degrees F. Place four 6-ounce ramekins in a 9-by-13-inch baking dish. Bring a kettle or saucepan with water to a boil.
- Bring the heavy cream to a light simmer over medium heat in a small saucepan. Whisk the sugar, salt and egg yolks in a large bowl or measuring cup. Slowly pour the hot cream into the yolk mixture, whisking constantly until it thickens. Stir in the vanilla extract.
- Pour or ladle the custard evenly into the ramekins. Carefully pour enough boiling water into the baking dish to come two-thirds of the way up the ramekins, making sure to keep the water out of the ramekins. Bake until the custard is set and firm when shaken, 35 to 40 minutes. Remove the custards and let cool to room temperature on a rack, then chill in the refrigerator at least 1 hour and up to overnight.
- For the berry coulis: Add the berries, sugar, lemon zest and juice and mint to a food processor and puree until smooth. Refrigerate until ready to use. Store in an airtight container for up to 2 weeks.
- When ready to serve, sprinkle about 1 teaspoon of sugar over a custard. Using a kitchen torch, caramelize the sugar by keeping the flame close to the sugar but moving it constantly to get an even color. Repeat with the remaining custards. Alternatively, sprinkle sugar over all the custards and place on a baking sheet under the broiler for 4 to 5 minutes, depending on your broiler.
- Serve immediately with the berry coulis, a few fresh berries and a sprig of mint on top!
RASPBERRY COULIS
Make and share this Raspberry Coulis recipe from Food.com.
Provided by Bev I Am
Categories Sauces
Time 20m
Yield 1 1/2 cups
Number Of Ingredients 4
Steps:
- Heat the sugar and water in a small saucepan over medium heat, stirring from time to time, until the sugar dissolves completely, about 5 minutes.
- Put the raspberies and the sugar syrup in a blender and puree.
- Strain through a fine mesh sieve to remove the seeds and stir in the kirsch or framboise, if using.
- The sauce keeps well, tightly covered, in the refrigerator for 4-5 days and freezes perfectly for several months.
Nutrition Facts : Calories 415.4, Fat 2, SaturatedFat 0.1, Sodium 3.6, Carbohydrate 102.8, Fiber 19.7, Sugar 80, Protein 3.6
CHERRY-BERRY COULIS
When I don't have fresh fruit on hand, I like to use frozen fruit to make this versatile and easy coulis recipe. My favorite frozen fruit blend is cherry-berry, made up of sweet cherries, tart cherries, strawberries and blueberries, but feel free to use what you prefer. The coulis can be used on cheesecake, ice cream, yogurt, crepes - the possibilities are endless! Refrigerate for up to 1 week.
Provided by France C
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 10m
Yield 6
Number Of Ingredients 4
Steps:
- Combine frozen fruit, sugar, and salt in a saucepan over medium heat. Stir to combine, and heat until fruit is thawed and just warmed through, about 5 minutes. Do not boil.
- Transfer to the bowl of a small food processor. Blend until smooth, 15 to 20 seconds.
- Strain mixture using a fine-mesh strainer, pressing solids with the back of a spoon. Stir lemon juice into the coulis and serve.
Nutrition Facts : Calories 62.1 calories, Carbohydrate 15.6 g, Fat 0.1 g, Fiber 0.9 g, Protein 0.7 g, Sodium 66 mg, Sugar 4.2 g
RASPBERRY COULIS
Use this recipe when making our Fig Holiday Roll.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 2 cups
Number Of Ingredients 2
Steps:
- Combine sugar, berries, and 1/2 cup water in a saucepan; bring to a boil over medium-high heat. Reduce heat to medium low; cook until sugar is dissolved, about 8 minutes. Use a pastry brush dipped in water to brush down any sugar crystals on the side of the pan. Remove from heat; cool completely. Place mixture in the jar of a blender; puree until smooth. Pass through a fine-mesh colander, and discard solids.
EASY BLUEBERRY COULIS
Traditionally coulis is simmered in its own juices to thicken, but I wanted to speed up the process and went with cornstarch. The Grand Marnier® adds just a hint of orange flavor. This is great with cheesecake, drizzled over yogurt, or ice cream.
Provided by Bren
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 15m
Yield 2
Number Of Ingredients 7
Steps:
- Combine blueberries, sugar, lemon juice, and zest in a small pot and bring to a simmer over medium heat. Cook, stirring frequently, for 5 minutes.
- Stir water and cornstarch together in a small bowl and add slurry to the pot. Cook until the mixture thickens, about 30 seconds.
- Remove the pot from the burner and stir in orange liqueur. Pour coulis into a fine-mesh strainer and use the back of a spoon to force the liquid through. Serve hot or cold.
Nutrition Facts : Calories 153.6 calories, Carbohydrate 36 g, Fat 1 g, Fiber 4.5 g, Protein 0.7 g, SaturatedFat 0.1 g, Sodium 2.5 mg, Sugar 27.7 g
BERRY COULIS WITH DUTCH PANCAKES
My husband makes his mom's crepe-like Dutch pancakes with our kids on Saturdays. I came up with the berry sauce, and the dish is now our brunch standard. -Shannon Koene, Blacksburg, Virginia
Provided by Taste of Home
Categories Breakfast Brunch Desserts
Time 1h20m
Yield 24 filled pancakes.
Number Of Ingredients 15
Steps:
- In a small saucepan, combine the first five ingredients; bring to a boil. Reduce heat; simmer until thickened, 20-25 minutes. Remove from heat; stir in extract., In a large bowl, whisk eggs, milk and vanilla. In a small bowl, mix flour, cinnamon, salt and baking powder; add to egg mixture and mix well., Heat a lightly greased 8-in. nonstick skillet over medium heat. Stir batter. Fill a 1/4-cup measure halfway with batter; pour into center of pan. Quickly lift, tilt and rotate pan to coat bottom evenly. Cook until top appears dry; turn pancake over and cook until bottom is cooked, 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing pan as needed. When cool, stack pancakes between pieces of waxed paper or paper towels., Spoon about 1 tablespoon berry mixture down the center of each pancake; roll up. If desired, top with whipped cream and syrup.
Nutrition Facts : Calories 117 calories, Fat 2g fat (1g saturated fat), Cholesterol 49mg cholesterol, Sodium 92mg sodium, Carbohydrate 20g carbohydrate (8g sugars, Fiber 2g fiber), Protein 4g protein.
RED BERRY COULIS
A versatile redcurrant and raspberry sauce to serve on desserts, with cake or spooned onto ice cream
Provided by Cassie Best
Categories Dessert
Time 10m
Yield Makes about 200ml
Number Of Ingredients 3
Steps:
- Place raspberries and redcurrants into a saucepan with sugar. Set over a medium heat, crushing with the back of a fork until the sugar has dissolved and the berries have become saucy. Taste and add a little more sugar if the berries are particularly sharp. Strain through a sieve, then chill until ready to serve.
Nutrition Facts : Calories 23 calories, Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber
RASPBERRY COULIS
Make a batch of raspberry coulis to use as a fruity topping for a cheesecake, as a sauce for desserts, to swirl into yogurt or pour over ice cream
Provided by Esther Clark
Categories Condiment
Time 10m
Yield Makes 1 x 500ml jar
Number Of Ingredients 3
Steps:
- Put all the ingredients in a small food processor or use a stick blender to blitz until very smooth.
- Set a sieve over a jug. Tip the mixture into the sieve and push through the liquid using a spatula. Discard the seeds. The coulis is ready to use. Will keep refrigerated in an airtight jar for up to two days.
Nutrition Facts : Calories 13 calories, Fat 0.1 grams fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 0.2 grams protein
MIXED BERRY COULIS
Steps:
- 1. In medium saucepan, bring berries, 1/4 cup water, 5 tablespoons sugar, and salt to bare simmer over medium heat, stirring occasionally; cook until sugar is dissolved and berries are heated through, about 1 minute longer. 2. Transfer mixture to blender or food processor; puree until smooth, about 20 seconds. Strain through fine-mesh strainer into small bowl, pressing and stirring puree with rubber spatula to extract as much seedless puree as possible. Stir in lemon juice and additional sugar, if desired. Cover with plastic wrap and refrigerate until cold, at least 1 hour. Stir to recombine before serving. (If too thick after chilling, add 1 to 2 teaspoons water.) Can be refrigerated in airtight container for up to 4 days.
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BERRY COULIS RECIPE - DESSERT SAUCE - ASHLEE MARIE
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Ratings 30Calories 71 per servingCategory Dessert
- In a medium-sized sauce pot over medium heat, combine the berries, orange zest, water, sugar, and lemon juice.
BERRY COULIS RECIPE | MYRECIPES
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Servings 2Calories 91 per serving
- In a 3- to 4-quart pan, combine blueberries, raspberries, sugar, and lemon juice. Bring to a boil over medium-high heat, then reduce heat and simmer, stirring occasionally, until berries begin to disintegrate and mixture starts to thicken, about 15 minutes. Press through a fine strainer into a bowl, extracting as much liquid as possible with the back of a spoon or a spatula; discard seeds and skins. Serve coulis warm; if mixture cools before you're ready to serve, reheat in a microwave oven. If it's too thick, stir in a little warm water.
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