Recipe from Skinny French Kitchen
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There’s truly nothing better than a perfectly sharp coulis to drizzle over pretty much any dessert.
From meringues to ice cream, fudge cake to panna cotta, apple pie to chocolate fondant, there’s nothing that isn’t enhanced by the tang of a strawberry or raspberry coulis.
The sweet, yet sharp flavours of the melted fruit and sugar combined, pair beautifully with the citrus of the lemon to provide a sauce so perfect that it’s the basis for many a popular cocktail recipe.
Perhaps you’ll be exhausted after all that dinner party cooking, and you’re looking for an easy, yet effective dessert topping that doesn’t require too much prep? Or you’re serving a variety of mini desserts and want something simple to drizzle over the top (you could even drizzle this over shop bought desserts to make them look more homemade!).
Whatever you’re in the mood for, this coulis is good and sharp (exactly how we like it), and the perfect add-on to dinner party entertaining.
- Yields:
- 6 serving(s)
- Prep Time:
- 10 mins
- Cook Time:
- 10 mins
- Total Time:
- 20 mins
Ingredients
- 750 g
ripe strawberries (hulled and quartered) or raspberries
- 60 g
caster sugar
- 1
Lemon, freshly squeezed juice of
Directions
- Step 1Rinse the fruit in a colander. Briefly shake off any excess water - a little leftover water will encourage the fruit to release its juices.
- Step 2Put the fruit and sugar in a pan and heat very gently to prevent it from scorching. Simmer softly for 10 minutes, or until the fruit has lost its shape. Strain through a sieve, making sure to work the pulp with the back of a spoon in order to extract as much juice as possible. Add the lemon juice (also through the sieve).
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