Quick Blackberry Coulis Recipes
BLACKBERRY COULIS
This vibrant and versatile fruit sauce is perfect for serving with ice cream, pancakes or layered up in creamy desserts
Provided by Good Food team
Categories Condiment
Time 20m
Yield Makes about 150ml/¼ pint
Number Of Ingredients 3
Steps:
- Put the blackberries and sugar into a small pan with 100ml/31⁄2fl oz water. Bring to the boil, then simmer for 5 mins until the fruit is soft. Stir in the vanilla, remove and cool a little.
- Tip the contents of the pan into a blender or food processor, and whizz to a purée, then strain through a sieve, rubbing it through with the back of a ladle or spoon. Serve warm or chilled. Keeps in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months.
Nutrition Facts : Calories 11 calories, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar
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
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
BLACKBERRY COBBLER (QUICK AND EASY)
I have a sweet tooth and memories of picking wild blackberries in the summer so mom could make this. Don't forget the vanilla ice cream on top of the warm cobbler! And ANYONE can do this recipe! It is so simple and if you have the berries and stuff on hand it's a great last minute drop in dinner quest dessert!
Provided by Spyder-man
Categories Dessert
Time 1h4m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- Mix butter, flour, sugar and milk with beaters.
- Place in bottom of a 9x9 pan; top with berries.
- Bake at 350°F for 1 hour.
DARK CHOCOLATE TORTE WITH SPIKED BLACKBERRY COULIS
Provided by Miriyam Glazer
Categories Coffee Chocolate Egg Dessert Bake Passover Blackberry Spring Kosher Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Brush 9-inch-diameter springform pan with margarine; line bottom with parchment. Stir 1 2/3 cups chocolate chips and 3/4 cup margarine in medium saucepan over low heat until smooth. Whisk in cocoa and espresso. Cool 10 minutes.
- Using electric mixer, beat eggs and sugar in large bowl on high speed until thick, about 6 minutes. Fold in chocolate mixture. Pour batter into prepared pan.
- Bake torte until dry and cracked on top and tester inserted into center comes out with some moist batter attached, about 42 minutes. Cool in pan on rack 1 hour (center will fall). Using spatula, press raised edges so top is level. Cut around pan sides; remove sides. Place plate atop torte and invert onto plate. Remove pan bottom; peel off paper, and cool torte completely.
- Stir remaining 1 cup (6 ounces) chocolate and 1/4 cup margarine in small saucepan over low heat until smooth (do not overheat). Whisk in 2 tablespoons blackberry coulis. Cool glaze 15 minutes. Pour glaze into center of torte. Smooth top with spatula, allowing some of glaze to drip down sides. Refrigerate uncovered until glaze is set, about 1 hour. (Can be made 3 days ahead. Cover and keep refrigerated.)
- Cut torte into wedges; spoon coulis alongside. Garnish with mint and berries, if desired.
BLACKBERRY COULIS
This super easy and versatile no-cook blackberry sauce is sure to become a family favorite. It can be used on cheesecake, ice cream, yogurt, crepes--the possibilities are endless! It's even delicious in the bottom of a glass topped with champagne! Because the sweetness of blackberries can vary so much, adjust the sugar to suit your tastes.
Provided by France C
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 5m
Yield 8
Number Of Ingredients 3
Steps:
- Combine blackberries, sugar, and lemon juice in the bowl of a small food processor. Blend until smooth and sugar has dissolved, 15 to 20 seconds. Adjust sugar if desired, and blend again.
- Strain mixture using a fine mesh strainer to remove seeds. Refrigerate until ready to use.
Nutrition Facts : Calories 27.7 calories, Carbohydrate 6.6 g, Fat 0.2 g, Fiber 1.8 g, Protein 0.5 g, Sodium 0.4 mg, Sugar 4.8 g
BLUEBERRY COULIS
Make and share this Blueberry Coulis recipe from Food.com.
Provided by katie in the UP
Categories Sauces
Time 10m
Yield 2 1/2 cups
Number Of Ingredients 4
Steps:
- Blend all ingredients in food processor about 3 minutes. Strain to remove pulp. Refrigerate.
Nutrition Facts : Calories 170.8, Fat 0.4, Sodium 1.3, Carbohydrate 44, Fiber 2.8, Sugar 38.3, Protein 0.9
SPIKED BLACKBERRY COULIS
Provided by Miriyam Glazer
Categories Sauce Dessert Passover Low Fat Quick & Easy Blackberry Brandy White Wine Spring Kosher Vegan Clove Simmer Bon Appétit Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes about 2 cups
Number Of Ingredients 7
Steps:
- Place berries, wine and 4 tablespoons sugar in blender; puree. Pour into medium saucepan. Add cloves, bay leaves, and allspice. Bring to simmer, stirring occasionally. Reduce heat, cover, and simmer 8 minutes.
- Strain into medium bowl. Discard solids in strainer. Whisk in brandy; sweeten with remaining sugar, if desired. (Can be made 5 days ahead. Cover and chill. Rewhisk before using.)
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