Coulis, here are the tricks and tips to prepare this sauce of French origins at home and the step by step recipe for strawberry coulis with not very refined ingredients.
Coulis, here are the tricks and tips to prepare this sauce of French origins at home and the step by step recipe for strawberry coulis with not very refined ingredients.
Based on seasonal fruit, the coulis is usually used to garnish spoon desserts such as panna cotta and cheescakes, but also as a finish on fruit ice cream cups or to enrich cakes and donuts, or to cure pancakes.
Of French origins, this sauce is also offered by its cousins from beyond the Alps in a savory version with vegetables and shellfish.
The coulis is very easy to prepare and there are two methods that can be used to make it:
- cold method: after having chosen and washed the most ripe fruit or vegetables, they are blended and filtered to remove any seeds, then they are mixed with sugar or oil and salt and eventually reduced in a saucepan over moderate heat;
- hot method: the fruit or vegetables are washed and cut into small pieces, then mixed with icing sugar or oil and cooked for a few minutes in a pot to allow some of the water contained in them to dry, then filtered and let them cool before using them.
Index
Tricks for a perfect coulis: mistakes not to make
here is a vademecum to follow to obtain infallible results:
- choose fruit that is too unripe: absolutely not to do because this preparation needs a fruit that has a juicy and ripe pulp
- choose non-organic fruit: the quality of the product is fundamental, especially if you use fruits that do not peel because there is a risk of assimilating the residual pesticides.
- overcook the coulis: in fact the fruit must not cook but lose only a little of the water contained in it
- do not wash the fruit, a step to be done very carefully to avoid assimilating any impurities present on the fruit
The recipe for strawberry coulis
Specifically, we propose the step-by-step recipe to prepare one hot method strawberry coulis using agave syrup.
Surely one of the fundamental choices to make is to use fresh seasonal fruit possibly local and we also advise you not to use lemon juice, although everyone recommends it; this is added only to avoid the oxidation of the fruit, but in our opinion it is preferable to taste the real flavor of the strawberry instead of altering it with the addition of other aromas.
Once the strawberries have been placed in the pot, it is advisable not to lengthen their drying time too much. In fact, the coulis, even if with the hot method, should not cook but rather eliminate a little of the water contained in the fruit: this step should not take more than three or four minutes. This will result in a brightly colored sauce and the fruit will not cook.
Once ready, it must be placed in the refrigerator to accelerate its cooling and when it is cold it can be used to stuff fruit salads or even to make the morning breakfast more delicious, try to dress with the strawberry coulis of the puffed rice accompanied by dark chocolate and fresh fruit, you will feel that goodness!
Ingredients
- 300 gr of strawberries
- 60 grams of agave syrup
- Preparation Time:
10 minutes - Cooking time:
3 minutes - Rest time:
cooling time - Dose:
4 people to - difficulty:
low
How to prepare the cstrawberry oulis: method
- lavare carefully the strawberries, remove the stalk and cut them into small pieces,
- put them in a non-stick pan, add the agave syrup and mix everything,
- place over moderate heat and after a few minutes the fruit will release the water it contains,
- to simmer over low heat for about three / four minutes, stirring occasionally, then turn off the stove and
sift the fruit,
- gather the coulis in an airtight container and place it in the refrigerator until it is completely cool.
How to preserve the strawberry coulis:
The strawberry coulis can be stored in the refrigerator for two / three days as long as it is placed in airtight containers.
You may also be interested in the recipe for red fruit topping or other recipes with strawberries
