A coulis is a sauce obtained by chopping fruits or vegetables and then straining them. Today I will show you how to make a blueberry coulis!
Today i will show you to make this blueberry coulis recipe. A coulis is a sauce with a fine puree texture, which is created after a fruit or vegetable has been finely chopped and sieved. The term "coulis" comes from the French word "couler", which means "to sieve". Fruit coulis is made with sugar, fresh or frozen fruit and water. A little lemon juice is often added to give the coulis some acidity. Follow the next steps to make the coulis.
Washing of the fruit: first, wash the blueberries well and dry them with paper towels.
Syrup making: then make a syrup with twice as much sugar than water. Put the water in a saucepan and then add the sugar. Heat the syrup up to 244,4 degrees Fahrenheit.
Chopping of the preparation: the next step is to pour the hot syrup over the blueberries and let the fruit rest for a few minutes in it. Then add some lemon juice. Finally, finely chop the fruit with the syrup and the lemon with a hand blender.
Sieving the coulis, is the final step to finish this blueberry coulis recipe: finally, pass the mixture through a sieve. To obtain a finer texture, do this several times. Throw away what remains in the strainer and let the coulis cool down.
Additional information: blueberry coulis tastes great with a cheesecake, for example. The fruit puree can be kept in the fridge for 1 or 2 days or can also be frozen.
There are 3 types of fruits: fruits with little water (e.g. mango), fruits with a lot of water (e.g. raspberries) and fruits that are used to make juice (e.g. oranges).
The proportion of syrup used is different for each type of fruit.
For fruits with little water, the same amount of syrup as fruit is used. First clean and remove the pits of the fruit. Then weigh it. Divide the weight by three. Now you know how much water and sugar is needed. For example, for 10.60 oz of fruit, 10.60 oz of syrup will be needed. 10.60 oz/3=3.53 oz. Prepare the syrup with 7.06 oz of sugar and 3.53 oz of water (2 parts of sugar and 1-part of water).
For fruits with more water or juices, on the other hand, only half of their weight of syrup is used. This means that for 10.60 oz of fruit or juice, 5.30 oz of syrup is needed (half of the weight). 5.30 oz/3=1.76 oz. Prepare a syrup with 3.52 oz of sugar and 1.76 oz of water (2 parts of sugar and 1 part of water).
Fruit juices are heated and reduced until the desired consistency is achieved. First press the juice out of the fruit. Then heat up the water and sugar until 244,4 degrees Fahrenheit are reached. When the syrup reached 244,4 degrees Fahrenheit, pour the fruit juice into the saucepan with the hot syrup and stir continuously until the desired consistency is reached. The coulis becomes thicker after cooling down. To determine the consistency, place a small portion of hot coulis on a plate and let it cool down. When the desired consistency is achieved, remove the coulis from the stove and pass it through a sieve once or several times. After cooling down, the coulis can then be used and consumed.
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Other related recipes:
Amazon shopping links of some of the kitchen utensil used in this recipe:
- Glass bowls
- Portable hob
- Small saucepan
- Immersion hand blender
- Sieve
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Ingredients
Directions
Today i will show you to make this blueberry coulis recipe. A coulis is a sauce with a fine puree texture, which is created after a fruit or vegetable has been finely chopped and sieved. The term "coulis" comes from the French word "couler", which means "to sieve". Fruit coulis is made with sugar, fresh or frozen fruit and water. A little lemon juice is often added to give the coulis some acidity. Follow the next steps to make the coulis.
Washing of the fruit: first, wash the blueberries well and dry them with paper towels.
Syrup making: then make a syrup with twice as much sugar than water. Put the water in a saucepan and then add the sugar. Heat the syrup up to 244,4 degrees Fahrenheit.
Chopping of the preparation: the next step is to pour the hot syrup over the blueberries and let the fruit rest for a few minutes in it. Then add some lemon juice. Finally, finely chop the fruit with the syrup and the lemon with a hand blender.
Sieving the coulis, is the final step to finish this blueberry coulis recipe: finally, pass the mixture through a sieve. To obtain a finer texture, do this several times. Throw away what remains in the strainer and let the coulis cool down.
Additional information: blueberry coulis tastes great with a cheesecake, for example. The fruit puree can be kept in the fridge for 1 or 2 days or can also be frozen.
There are 3 types of fruits: fruits with little water (e.g. mango), fruits with a lot of water (e.g. raspberries) and fruits that are used to make juice (e.g. oranges).
The proportion of syrup used is different for each type of fruit.
For fruits with little water, the same amount of syrup as fruit is used. First clean and remove the pits of the fruit. Then weigh it. Divide the weight by three. Now you know how much water and sugar is needed. For example, for 10.60 oz of fruit, 10.60 oz of syrup will be needed. 10.60 oz/3=3.53 oz. Prepare the syrup with 7.06 oz of sugar and 3.53 oz of water (2 parts of sugar and 1-part of water).
For fruits with more water or juices, on the other hand, only half of their weight of syrup is used. This means that for 10.60 oz of fruit or juice, 5.30 oz of syrup is needed (half of the weight). 5.30 oz/3=1.76 oz. Prepare a syrup with 3.52 oz of sugar and 1.76 oz of water (2 parts of sugar and 1 part of water).
Fruit juices are heated and reduced until the desired consistency is achieved. First press the juice out of the fruit. Then heat up the water and sugar until 244,4 degrees Fahrenheit are reached. When the syrup reached 244,4 degrees Fahrenheit, pour the fruit juice into the saucepan with the hot syrup and stir continuously until the desired consistency is reached. The coulis becomes thicker after cooling down. To determine the consistency, place a small portion of hot coulis on a plate and let it cool down. When the desired consistency is achieved, remove the coulis from the stove and pass it through a sieve once or several times. After cooling down, the coulis can then be used and consumed.
Watch the recipe video on Youtube:
By loading the video, you agree to YouTube's privacy policy.
Learn more
Other related recipes:
Amazon shopping links of some of the kitchen utensil used in this recipe:
- Glass bowls
- Portable hob
- Small saucepan
- Immersion hand blender
- Sieve
Image gallery: