When you are in the mood to jazz up your dessert, just add a strawberry coulis, and see the transformation.
A coulis recipe is a great way to use up strawberries, and incorporate them into your dessert.
So many lovely tastes to anticipate when making this incredible addition for so many desserts.
What is Strawberry Coulis?
A coulis is a thick sauce that is made from puréed, and strained vegetables or fruit.
It is used in all kinds of dishes, and is a very well known way of serving, and garnishing foods in the professional culinary world.
The word coulis originates from the French word couler which translates as to flow or strain, and has connections in Latin to the world colander.
I have to say I love language and the way it evolves and changes.
Keeping original meanings while turning to describe new things.
The word coulis was originally used to specify the juices generated from cooked meats.
Whereas a coulis can and is sometimes made from vegetables, today it is most likely to refer to a strained sauce made from fruit.
How to Make Strawberry Coulis
This is actually a very easy, and straightforward thing to make.
Cut up some fresh strawberries, add sugar and lemon juice.
Place in a saucepan and bring to a boil and continue to stir.
Cook for a few minutes until the berries soften and absorb the sugar.
Blend the strawberry mixture in a blender, then strain through a sieve.
At this stage you should end up with a bright red smooth sauce, concentrated and delicious.
You can use both fresh or frozen strawberries to make this simple strawberry sauce.
Starting with high heat and turning to a medium heat once simmering, stir occasionally until the strawberries are stewed.
Strain and cool, or serve hot over cake, or other desserts.
How to Use It
There are many uses for this type of sauce, especially in desserts.
You can use it as a garnish, or you can incorporate it into the dessert itself.
I like to serve it as a base when I make a meringue dessert, with chopped strawberries on top.
Add a little bit of whipped cream with garnishes of mint and voila, a fancy dessert.
A coulis is really nice to serve over ice cream, both cool and warm.
I usually use pre strained fruit for pouring over ice cream, the little bits of the fruit add so much flavor.
Not to mention making an overall dramatic impression on the presentation.
Making a deconstructed dessert this way is another creative method for this very tasty sauce.
Strawberry coulis or a raspberry coulis is a must with chocolate desserts, it enhances the whole experience.
Put the sauce in a plastic squeeze bottle when you use it as a garnish.
This will allow you to more easily distribute the coulis in decorative patterns.
How Long will Coulis Keep
I like to make more coulis than I need on any given occasion because there are so many uses for it.
Any leftover coulis can be kept in the fridge for two or three days in an airtight container.
To keep it longer than that, just put it in the freezer where it keeps very well for up to six months, and probably longer.
Just be sure the container is airtight, and made for the freezer.
Strawberry Coulis Recipe
- Cut strawberries into quarters and place them in a saucepan.
- Add the sugar and lemon juice.
- Bring to a boil while stirring.
- Turn down to a simmer and stir occasionally until strawberries have softened.
- Pour mixture into a blender, and blend until smooth.