Strawberry coulis is a glorious vibrant sauce that’s as flavour-filled as it is simple to make. Serve drizzled over tarts, cakes or vanilla ice cream.
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Place the strawberry, sugar and 1 tbs of water in a small saucepan over medium heat. Cook, stirring, for 8-10 mins or until strawberries soften. Set aside to cool.
Place strawberry mixture in a blender and blend until smooth. Strain through a fine sieve into a bowl. Cover and place in the fridge to chill.
As frozen strawberries have a higher water content, they will make a little more coulis than the fresh ones (500ml).
COOK. STORE. SAVE.
Clever storage: You can store strawberry coulis in an airtight container in the fridge for up to 5 days. Can you freeze strawberry coulis? Yes, you can. Any leftovers can be stored in an airtight container or snap lock bag in the freezer for up to 2 months.
Coulis is just a fancy word for a sauce that can be made from fruit or vegetables and served with sweet or savoury dishes respectively. Arguably the best coulis, though, is made from ripe summer berries, in particular strawberries. As strawberries are high in moisture, they break down quickly. All they need is a quick simmer to release their flavours, a whizz in the blender and a final strain, and there you have it: an intensely flavoured, silky smooth strawberry sauce. While the term coulis has been around for centuries, berry coulis really hit its stride in the modern Australian restaurants of the 1980s and ’90s. Not only would it be served drizzled over dark chocolate cakes and vanilla panna cotta, it would also turn up in entrees and mains, drizzled over fresh seafood or seared fish fillets.
With only two real ingredients, there’s not a lot that can go wrong when making strawberry coulis. To ensure success, use caster sugar rather than regular white, as the finer granules dissolve more easily. Secondly, only use one tablespoon of water – you just need enough to get the sauce simmering. Too much water and you’ll lose the signature vibrant glossy texture. Finally, strain the berry mixture through as fine a strainer as you can find – this is what makes it a coulis rather than a compote. If you want to make a compote, leave the strawberries whole and simmer until they’re soft but still hold their shape.
You can make a fresh strawberry coulis when strawberries are abundant and in season or use frozen ones. Either way, make sure the hulls have been removed and the strawberries are coarsely chopped. With only two tablespoons of sugar, the coulis relies on the natural sweetness of the berries, so make sure they’re nice and ripe. That means they should be an even red colour with no white near the calyx.
For the best strawberry coulis recipe and a perfectly smooth thick texture, you need to really squeeze the liquid from the strawberries, leaving the seeds behind. This needs to be done through a fine sieve. Place the strainer over a bowl and use a wooden spoon or silicone spatula to press firmly on the berries. If you don’t have a fine sieve you can line a large one with muslin cloth, but you do run the risk of it soaking up your precious sauce.
This vibrant rich strawberry coulis can be drizzled over many of your favourite desserts. Strawberry and chocolate go perfectly together, so serve your coulis over a flourless chocolate cake or this chocolate-hazelnut self-saucing pudding. Strawberries and lemons are also a great flavour combination. How about serving the coulis with a lemon poppy seed naked cake for afternoon tea or with our lemon curd basque cheesecake. For a cheat’s dessert, why not try decorating a Coles-bought ready-made pavlova with whipped cream and fresh fruit then drizzling all over with our strawberry coulis.