When you are in the mood to jazz up your dessert, just add a strawberry coulis and your dessert will immediately go from the ordinary to the extraordinary.
This is a great way to use strawberries and incorporate them into your dessert, or even to put on top of ice cream.
Talk of strawberry coulis always reminds me of the years I spent as a pastry chef in the US.
Where sauces for desserts was a necessary addition to desserts.
Cheffing in a professional kitchen is a tough job.
It requires you to be on your feet for hours, but it has a great sense of satisfaction tied to it as well.
As you get ready for dinner service, it’s kind of like getting ready for a show.
Everyone preps their areas making sure they are ready for when the curtain goes up.
And as dinner begins the kitchen comes alive with everyone playing their part.
And the choreography all well timed as chefs dance around each other.
Turning out dish after dish each looking as fresh as the last, until the very last table is served and everyone can start clearing up.
The next day it starts all over again, show after show, night after night.
Even though it was a lot of work I loved working in professional kitchens.
Especially when working with other people who also took their craft seriously.
I had my squeeze bottles of my strawberry sauce, my caramel sauce, my lemon curd sauce.
All lined up with any other sauces I had for that evening.
Strawberry coulis or a raspberry coulis is a must with chocolate desserts.
In order to elevate them to a level of culinary excellence.
What is Strawberry Coulis?
A coulis is a thin sauce that is made from a puréed and strained vegetable 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 straining 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 meaning while turning to describe new things.
The word coulis was originally used to specify the juices generated from cooked meats.
Where 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.
Strain through a sieve where you should end up with a bright red smooth sauce.
You can also use frozen strawberries to make this coulis.
Mix the strawberries, sugar and lemon juice after allowing the berries to defrost and drain.
Starting with high heat and turning to a medium heat once simmering, stirring occasionally until the strawberries are stewed.
Strain and cool, or serve hot over cake, or other dessert.
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 for a meringue dessert with chopped strawberries on top.
And a little bit of whipped cream with garnishes of mint.
A coulis is really nice to serve over ice cream.
I will usually use the prestrained coulis for this because I feel like the little bits of the fruit in the sauce add to overall taste and presentation.
Serving the coulis with chocolate cake or brownies with whipped cream on the side in a deconstructed way is another creative way to use this very tasty sauce.
When using it as a garnish, put the sauce in a plastic squeeze bottle.
This will allow you to more easily distribute the coulis in decorative patterns.
Strawberry Coulis Recipe
- Cut strawberries into quarters and place them in a saucepan.
- 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.
- Strain through a sieve into a bowl and allow the sauce to cool.