749 B
749 B
Fruit Coulis
Recipe yields 800 grams
Ingredients
- 800 grams strawberries
- 800 grams raspberries
- 800 grams redcurrants
- 800 grams pineapple
- 800 grams apricots
- 800 grams peaches
- 800 grams kiwi fruit
- 1 pieces lemon, juice
- 250 milliliters sorbet syrup
Directions
Wash, drain, hull, peel or core the fruit as appropriate. Place in a blender with the lemon juice and sorbet syrup and process until smooth. Pass through a strainer and keep in the fridge until required.
The coulis will freeze well; beat well as soon as it has thawed.
Can also be made with bottled or tinned fruits: in this case, use 125ml sorbet syrup and 125ml water.
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author: Roux Brothers on Patisserie
tags: Puddings and Desserts