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A coulis is basically a smooth French sauce made from cooked fruit.
I'd originally made a more rustic version of this to share last year, but something wasn't quite sitting right with me so I retested it and worked out some kinks.
The big takeaways are:
1. Puree a coulis while hot with a little coconut oil (or another oil in a pinch).
2. It has to be strained through a chinois or something similar for the best texture.
Maple syrup or honey always tastes better than white sugar.
This is a good, all purpose fruit sauce for garnishing desserts, yogurt, tinting whipped cream, or adding to mousse, etc. For the best texture, make sure to include some fresh blueberries or other fruit in the finished dish using the sauce.
Негізгі бет Blueberry Coulis
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