Inner Chef

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Fruit Coulis (For Ice Cream)

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Fruit Coulis                                                         Makes: 10-11ounces

(Taken from “Professional Baking” textbook)

7oz. Fresh berries or other soft fruit

3.5 oz. Fine granulated sugar (regular sugar works fine)

1.33 oz.  (8 tsp.) Water

0.5oz. (3tsp.) Lemon juice

0.67 oz.  (4 tsp.) Kirsch or other fruit brandy or liqueur (optional)

  1. Purée the fruit in a blender or food processor and pass through a fine sieve or chinois.
  2. Warm the fruit purée in a saucepan.
  3. Separately, make a syrup of the sugar and water, by boiling to 220˚F (105˚C). Mix into fruit.
  4. Return to a boil, strain, and mix in the juice and alcohol. Cool.

Coulis can be made with any fresh fruit — strawberries, raspberries, blackberries, or other berries or a mix. It can be made with peaches, mangos…etc.  But it can also be made with good quality, unsweetened frozen fruit that has been completely defrosted .

Use it to drizzle over pound cake, as a sauce for ice cream or sorbet, on pancakes, or to puddle around lemon mousse.

The uses for this are endless! If you have leftovers; store in airtight container for up to 1 week.

I put mine in a squeeze bottle; it is easier to use and you have more control of how you drizzle or decorate with it.


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