This cherry coulis is a succulent sauce with its ruby red color, the perfect garnish for any dessert, cheesecake, cake, ice cream, pancake, crepe, etc…. Served both hot and cold, this coulis is quick and easy with just 3 ingredients: fruit, lemon, and sugar.
The coulis is a sauce neither too thick nor too liquid made from fruits or vegetables mashed and passed through a sieve. It has added sugar and is generally served as a garnish for desserts, it is also used to flavor drinks. In starred restaurants, fruit coulis is often used to decorate the plate. Almost any stone or red fruit can be used to make a coulis, whether fresh or frozen. For this recipe, I am using frozen cherries and the result has been excellent.
There are types of grout:
No-bake coulis: The easiest and fastest method too, which consists of incorporating the sugar into the fruit and mixing until smooth, then straining. This no-bake coulis is ideal for garnishing an improvised dessert or a surprise visit. The preparation will only take a few minutes. This is not the sauce I'm offering you today.
Cooked Fruit Coulis: This method is still the best, the fruit cooks with the sugar until it softens before being mashed.
Ingredients :
- 350 gr fresh or frozen cherries
- 2 tbsp sugar
- 120 ml water
- lemon juice a few drops
Instructions :
- Pit the cherries (if they are fresh) and pour them into a saucepan with the sugar.
- Add the water and cook over medium-low heat for about 15 to 20 minutes or until the fruit is soft.
- Remove the pan from the heat and add the lemon juice.
- Puree the fruit using a hand blender and pass them through a colander. We can keep some cherries whole.
- Let cool before pouring into a glass container.
- Serve immediately or let cool before placing in the refrigerator.