Cooking Classics
The Technique
Blueberry Coulis
A coulis is a classic dessert sauce that can be prepared from a variety of fruits & summer berries that have been pureed & forced through a fine wire mesh sieve. In order to be properly classified, the sauce should not have any thickeners added. However, they can be prepared from raw or cooked sweetened fruits, purees or juices. Raspberry is probably the most well known as it’s used in restaurants around the world to highlight & flavor some of the finest confections around but when paired with ultra simple desserts, they allow both components to showcase the finest each has to offer. Blueberry Coulis can be layered in parfait glasses with fresh fruit, cake crumbs & Vanilla Pastry Cream for the perfect summertime treat or drizzled over Buttermilk Pound Cake slices & Classic Cheesecake for a wonderfully fresh accompaniment. Learn how to make a classic dessert sauce in your very own kitchen that can be used all summer long.
Blueberry Coulis
makes 1/2 cup
1 1/2 cups fresh blueberries
3 Tbsp powdered sugar
1 Tbsp fresh lemon juice
Pulse the blueberries, the powdered sugar & the lemon juice in a food processor several times until pureed. Transfer the mixture to a small saucepan & bring to a simmer over Medium heat. Cook 1 to 2 minutes or until slightly thickened. Remove from the heat & let stand 10 minutes. Press the mixture through a fine wire mesh sieve. Discard the solids. Chill 1 hour.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
How To Make A Blueberry Coulis
Fresh fruit sauces truly allow desserts to shine on the plate. A few pieces of equipment will be needed in order to complete the task. Read through the recipe before beginning. Here’s what you should know.
The Technique
Pulsing the blueberries in the food processor before they are heated is a safer method as opposed to completing the task once cooked as hot liquids & items can expand two to three times their original volume. After the mixture comes off of the stove eye, allow it to stand briefly then push it through a fine wire mesh sieve using a spoon. Set the sieve over a measuring cup or bowl to collect the puree. It may seem like it’s taking a bit of time but the task should be complete in less than 10 minutes to really maximize the yield. The seeds & the blueberry skin will equal approximately two tablespoons or so– more than you may anticipate. Chill the sauce until ready to serve. Use within 4 days.
The Tune
“Goin’ Down Slow” Ray Charles With Billy Preston
httpa://www.youtube.com/watch?v=2ho9wTcPTm0
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Be sweet.
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