Recipes
Strawberry coulis
Strawberry coulis is a rather thick sauce, widely used in French cuisine, but known and appreciated throughout the world.
Today we are preparing a fabulous strawberry coulis: a thick, delicious sauce perfect for accompanying desserts, semifreddos, cheesecakes, ice creams or other desserts . It is the ideal topping for your summer desserts such as ice cream, but also for the more winter ones. There are two ways to make it: cooking the fruit or raw . We will look at both of them so you can choose the one that best suits you.
The main ingredient is fresh, ripe strawberries to which sugar and lemon juice are added. In short, if you want to enrich your desserts with the flavor of strawberries, this preparation is the one for you. Let's start immediately by seeing the ingredients and all the steps for strawberry sauce to fill cakes and desserts!
Preparation
Strawberry coulis
First, remove the green stem from the strawberries and wash them under running water. Then cut them into pieces (you don't need to be too precise) and transfer them to a non-stick pan.
Add the sugar and lemon juice and cook over medium heat for about 5 minutes. The fruit should become soft, a sort of jam, but without burning.
Then transfer it into the bowl of the immersion blender and blend it until the cream is as smooth as possible.
Filter the mixture obtained through a fine mesh strainer and that's it: the sauce obtained, smooth, with an intense strawberry flavor and a bright pink color, is your coulis.
Strawberry coulis is excellent with panna cotta , simpler cheesecakes (such as New York cheesecake ) and ice cream.
Raw strawberry coulis
The no-cook version of strawberry coulis is equally simple. In this case, however, you will have to use 200 g of icing sugar, which is easier to dissolve, instead of the granulated sugar.
Preparation
Raw strawberry coulis
First of all, also in this case, remove the stem of the strawberries , wash them and cut them into pieces.
Transfer them to the bowl of the immersion blender (or Bimby) together with the icing sugar and lemon juice . Blend until you obtain a smooth cream.
Filter everything through a fine mesh strainer and you're done: the raw strawberry sauce is ready.
Conservation
The strawberry sauce for cakes can be stored in the refrigerator in an airtight container for a maximum of 2-3 days. If you want to make your sauce last longer you can freeze it : in this case it will keep for several months, and you will have a supply for the whole winter. For the coulis without cooking, however, the maximum storage time in the refrigerator is one day and we do not recommend freezing it.
Curiosity
As is easy to guess from the name, coulis was born in France and derives from the Latin colatus, meaning poured. In fact, this term originally indicated the juices released by the meat during cooking, then used to make soups. Today, coulis generically indicates reductions in fruit but also vegetables.
Read also
Raspberry coulis
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