Coulis are basically very simple fruit purées. Serve with cheesecake, dense chocolate cake, ice cream or other desserts.
Gooseberries can be prepared in the same way. Use 250 g (9 oz) topped and tailed fruit and add 2 fresh elderberry flowerheads or 2 tbsp elderflower cordial and a little water to cook with the fruit. Serve with desserts or ice-cream. Or add less sugar and serve with cooked mackerel. * For rhubarb coulis, use 250 g (9 oz) fruit, sweeten with sugar or honey and flavour with ground ginger. * Make quick coulis with fruit canned in natural juice. * Dried fruit (soaked to plump if needed), used alone or in combination with fresh fruit, make delicious coulis. Cook the dried fruit if necessary before puréeing.
Lovely way to use glut of fresh blackcurrants. Very nice with vanilla ice cream. - 04 Aug 2015