French Basics: Coulis

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Coulis is a well known French purée used for forming bases of several sauces to be used over meat and savouries, or served over desserts such as soufflés, crêpes, waffles, pancakes, cheesecake, ice cream, tortes, and French toast.

However, it may be slightly tricky to cook, and you must be careful not to overcook or undercook it to get the texture and flavours right. With fruit coulis, you’d achieve the ideal consistency by reaching the ‘thread stage’. This simply means that the natural sugars of the fruit have been extracted, and is now ready to use.

Moreover, the savoury/vegetable coulis purely relies on your ability to get the ideal consistency – not too runny, neither should it be thick. “Coating consistency” as we say in the professional kitchen.

Here I share my basic recipes. It is all up to you to play around with the flavours and experiment!

Coulis Recipe:

Sweet

Ingredients

  1. 500g fruits (best results with raspberry, mango, peach, strawberry, cherry)
  2. 250g caster sugar
  3. lime juice (to taste)

Method of Preparation and Cookery 

  1. In a large pot, add in the fruit over medium heat.
  2. Add in the sugar and lime juice, and begin to reduce.
  3. Turn the heat lower, and let simmer for 30mins or less.
  4. It is ready once the consistency is “sticky”.
  5. Strain this coulis through a sieve or chinois.
  6. Cool, and serve!

TIP: try soft brown sugar instead of caster – resulting in a far more caramelised flavour!

Savoury

Ingredients

  1. 500g vegetables (best results with bell peppers, potatoes, tomatoes)
  2. 250g stock (vegetable or white chicken stock)
  3. olive oil to taste
  4. salt to taste
  5. pepper to taste

Method of Preparation and Cookery 

  1.    Cut vegetables roughly into small manageable pieces.
  2.    Season with salt and pepper.
  3.    In an oven proof dish, lay your vegetables and drizzle over with olive oil.
  4.    Place in a preheated oven at 180 degrees C until the vegetable has softened.
  5.    Transfer these vegetables in a food processor/ robo-coupe with half of the stock.
  6.    You may add more stock depending on the preferred consistency.
  7.    Strain this coulis through a sieve/chinois, and preferably served warm

TIP: add a knob of butter to the coulis just before serving, makes it far richer in texture and flavour!

 

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