Mixed Berry Coulis Food

MIXED BERRY COULIS

Steps:

• In a medium saucepan, combine all but the lemon juice.
• Bring just to simmer and cook until berries are warm and sugar is dissolved.
• Transfer to a blender and puree until smooth.
• Strain through a fine sieve (or line coarse sieve with an old flour sack towel).
• Press as much through as possible, leaving only the seeds behind.
• Stir in the lemon juice and adjust sweetness if desired with additional sugar.
• Can be refrigerated for up to 4 days in an airtight container.

WARM CHOCOLATE CAKE WITH MIXED BERRY COULIS

Steps:

• Preheat oven to 400 degrees F. Butter and flour 4 (4-ounce) ramekins. Combine chocolate and butter in a double boiler and melt. Stir in cocoa powder. In a bowl beat egg whites on medium speed until soft peaks form. Increase speed to high and gradually add sugar. Beat whites until stiff and glossy, but not dry. Whisk 1/4 of egg white mixture into chocolate, to temper. Fold in remaining whites. Fill ramekins 2/3 full and bake until top is slightly firm but still soft in the very center, about 6 to 8 minutes.
• Combine raspberries, blueberries, strawberries, sugar and lemon juice in a saucepan and heat until fruit is softened. Remove from heat and puree in food processor until smooth. Strain through a sieve and stir in liqueur or orange juice. Chill.
• Yield: 4 servings

BERRY COULIS

Steps:

• Combine the berries, sugar, lemon juice, salt and 1 tablespoon water in a medium saucepan. Bring to a simmer over medium heat and cook, stirring constantly, until the berries begin to give off their juice, 1 to 2 minutes. Adjust the heat so the sauce is simmering rapidly and cook until the berries have broken down, 4 to 5 minutes. Let cool slightly.
• Transfer to a blender and blend until smooth. Pour the mixture through a fine-mesh strainer, pressing on the solids to extract as much of the sauce as possible. Serve the sauce cold or at room temperature.

MIXED BERRY COULIS

Steps:

• Slice the strawberries and toss them in a bowl with half of the raspberries and half of the blackberries. Purée the remaining berries in a blender or food processor with 3 tablespoons (45 g) of sugar. Mix the berry purée with the sliced berries. Taste, then add the remaining tablespoon of sugar if you wish. Serve chilled or at room temperature.
• Variation
• Add a splash of liqueur, such as Grand Marnier, Cognac, or kirsch to the sauce.
• Storage
• This sauce can be stored in the refrigerator for up to 3 days.

RED BERRY COULIS

Steps:

• Place raspberries and redcurrants into a saucepan with sugar. Set over a medium heat, crushing with the back of a fork until the sugar has dissolved and the berries have become saucy. Taste and add a little more sugar if the berries are particularly sharp. Strain through a sieve, then chill until ready to serve.

MIXED BERRY SAUCE

Steps:

• In heavy saucepan combine water, sugar, cornstarch, almond extract, brandy and lemon zest, stirring to dissolve completely.
• Add frozen berries and mix well.
• Cook over medium heat until mixture comes to a boil.
• Lower heat and simmer gently approximately 20-30 minutes until slightly thickened.
• Let cool then refrigerate.

RASPBERRY COULIS

Steps:

• Put all the ingredients in a small food processor or use a stick blender to blitz until very smooth.
• Set a sieve over a jug. Tip the mixture into the sieve and push through the liquid using a spatula. Discard the seeds. The coulis is ready to use. Will keep refrigerated in an airtight jar for up to two days.

MIXED BERRY COULIS

Steps:

• 1. Combine berries and 1/2 cup of sugar. Pulse in blender, food processor or use immersion blender for several seconds. Add remaining sugar gradually and keep processing until mixture is smooth. Cover and chill.

MIXED BERRY COULIS

Steps:

• 1. In medium saucepan, bring berries, 1/4 cup water, 5 tablespoons sugar, and salt to bare simmer over medium heat, stirring occasionally; cook until sugar is dissolved and berries are heated through, about 1 minute longer. 2. Transfer mixture to blender or food processor; puree until smooth, about 20 seconds. Strain through fine-mesh strainer into small bowl, pressing and stirring puree with rubber spatula to extract as much seedless puree as possible. Stir in lemon juice and additional sugar, if desired. Cover with plastic wrap and refrigerate until cold, at least 1 hour. Stir to recombine before serving. (If too thick after chilling, add 1 to 2 teaspoons water.) Can be refrigerated in airtight container for up to 4 days.