Coulis
A coulis is a smooth, pourable purée of fruit or vegetables, strained to remove seeds and skins. Raspberry coulis takes ten minutes and few ingredients.
Also called Fruit coulis, Raspberry coulis.
A coulis is a smooth, thin purée of fruit or vegetables that you can pour. It is usually sweetened fruit, such as raspberries, strawberries or mango, blended and strained. Savory versions are made from roasted red peppers or tomatoes. It is used to sauce desserts and to add color to a plate.
How to do it
For a raspberry coulis, about 250 ml (1 cup):
- Put 300 g (about 2 1/2 cups) of fresh or frozen raspberries in a pan with 50 to 75 g (1/4 to 1/3 cup) of sugar and 2 tablespoons of water.
- Warm over medium heat for 3 to 5 minutes, until the berries collapse and the sugar dissolves.
- Blend until smooth with an immersion blender or a regular blender.
- Pass it through a sieve, pressing with a spoon, to remove the seeds.
- Add a squeeze of lemon juice and more sugar to taste. Let it cool.
How to tell it is done
It flows from a spoon in a smooth ribbon and has no seeds or lumps. It thickens a little as it cools.
How to use it
Spoon it under or over cheesecake, panna cotta, ice cream, chocolate cake or pancakes. Stir it into yogurt or drinks. A savory pepper coulis goes with fish, eggs and grilled vegetables.
Soft, ripe fruit such as mango or strawberries can be blended raw with sugar and lemon, with no cooking. You can also macerate the fruit in sugar first to draw out juice.
How to store it
Keep it in a covered jar in the fridge for up to 5 days, or freeze it in small portions for up to 3 months.
Common mistakes
- Skipping the straining, which leaves seeds and a grainy texture.
- Cooking it too long, which dulls the fresh fruit flavor and turns it into jam.
- Making it too thick. If it does not pour, add a little water.
In recipes
A compote has whole or chunky fruit. A coulis is always smooth.
Related terms
- Pass through a sieveTo pass through a sieve is to push a sauce, purée or custard through fine mesh to remove lumps, seeds and skins. Here is how to do it fast and cleanly.
- CompoteCompote is fruit cooked gently in sugar syrup until soft but still in pieces. See how it differs from jam and how long it keeps in the fridge.
- SieveA sieve is a bowl of wire mesh with a handle for straining liquids, sifting flour and pressing food smooth. Here is how to use one and pick the right mesh.
- Immersion blenderAn immersion blender is a handheld stick blender you put straight into the pot to puree soups and sauces. Here is how to use it cleanly.
- MacerateTo macerate is to soak fruit in sugar, alcohol or juice so it softens and releases its own syrup. It takes 15 minutes to a few hours and needs no heat.