QUICK BLACKBERRY COULIS
A wonderful, uncooked, fruit puree made with ripe blackberries. Serve over ice cream, as a syrup, or even with yogurt!
Provided by Diana71
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 35m
Yield 4
Number Of Ingredients 3
Steps:
- Rinse and drain blackberries. Place into a bowl. Add sugar and mix well. Let sit for 30 minutes to allow sugar to draw out blackberry juice.
- Mix in lemon juice and begin to mash berries. Mash by hand with a fork or potato ricer, or puree in a food processor. If desired, strain through a fine mesh sieve to remove seeds. Serve warm or cold.
Nutrition Facts : Calories 42.5 calories, Carbohydrate 10.3 g, Fat 0.2 g, Fiber 2.1 g, Protein 0.6 g, Sodium 0.4 mg, Sugar 8.2 g
MIXED BERRY COMPOTE
A sweet mixed berry compote that goes perfect over ice cream or with yogurt in a parfait.
Provided by Nathan Plesnicher
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 15m
Yield 8
Number Of Ingredients 5
Steps:
- Dissolve cornstarch in brandy in a small bowl and set aside.
- Combine mixed berries, sugar, and honey in a saucepan over medium heat. Bring to a boil. Add cornstarch mixture and boil until berries break down and compote thickens to the desired consistency, 2 to 3 minutes.
Nutrition Facts : Calories 124.1 calories, Carbohydrate 30.7 g, Fat 0.2 g, Fiber 1.6 g, Protein 0.6 g, Sodium 1.4 mg, Sugar 27.9 g
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
BERRY COULIS
This is a flexible recipe for a classic berry coulis: use just one type of berry or a combination. Passing the mixture through a fine-mesh strainer produces a smooth, glossy sauce, but you can skip the step if you prefer something more rustic. The coulis will keep in the refrigerator for 4 to 5 days and also freezes well. Serve over ice cream, cheesecake, pound cake or other plain cakes.
Provided by Food Network Kitchen
Categories dessert
Time 30m
Yield 4 servings (about 1 cup)
Number Of Ingredients 4
Steps:
- Combine the berries, sugar, lemon juice, salt and 1 tablespoon water in a medium saucepan. Bring to a simmer over medium heat and cook, stirring constantly, until the berries begin to give off their juice, 1 to 2 minutes. Adjust the heat so the sauce is simmering rapidly and cook until the berries have broken down, 4 to 5 minutes. Let cool slightly.
- Transfer to a blender and blend until smooth. Pour the mixture through a fine-mesh strainer, pressing on the solids to extract as much of the sauce as possible. Serve the sauce cold or at room temperature.
WARM CHOCOLATE CAKE WITH MIXED BERRY COULIS
Steps:
- Preheat oven to 400 degrees F. Butter and flour 4 (4-ounce) ramekins. Combine chocolate and butter in a double boiler and melt. Stir in cocoa powder. In a bowl beat egg whites on medium speed until soft peaks form. Increase speed to high and gradually add sugar. Beat whites until stiff and glossy, but not dry. Whisk 1/4 of egg white mixture into chocolate, to temper. Fold in remaining whites. Fill ramekins 2/3 full and bake until top is slightly firm but still soft in the very center, about 6 to 8 minutes.
- Combine raspberries, blueberries, strawberries, sugar and lemon juice in a saucepan and heat until fruit is softened. Remove from heat and puree in food processor until smooth. Strain through a sieve and stir in liqueur or orange juice. Chill.
- Yield: 4 servings
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.
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
MIXED BERRY COULIS
Steps:
- Slice the strawberries and toss them in a bowl with half of the raspberries and half of the blackberries. Purée the remaining berries in a blender or food processor with 3 tablespoons (45 g) of sugar. Mix the berry purée with the sliced berries. Taste, then add the remaining tablespoon of sugar if you wish. Serve chilled or at room temperature.
- Variation
- Add a splash of liqueur, such as Grand Marnier, Cognac, or kirsch to the sauce.
- Storage
- This sauce can be stored in the refrigerator for up to 3 days.
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.
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