Stablising berry coulis
I have made a coulis with strawberries and raspberries, 500gms of each with half a cup of sugar and the juice of one lemon. I boiled it for 15 minutes, then pureed it, put it through a fine sieve to remove all seeds, then bottled it and sealed with a tamper-proof lid. My question is, how do I make this coulis shelf stable, are the ingredients I am using enough to ensure this will be fine until opened, then into the fridge?
Best Answer
I recommend freezing portions of your finished coulis into some sandwich or freezer bags, and pulling them as you require.
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What consistency should coulis be?
It's a sauce, so it should be a liquid, about the consistency of light tomato sauce or heavy cream. Remember, though, at the same time, that there's no absolute right or wrong. Ask yourself, "How thick do I want my coulis to be?" If it's too thick, add liquid.What is the difference between a compote and a coulis?
Compote: Fresh or dried fruits that have been slowly cooked in a sugar syrup. Confit: To cook in fat at a low temperature (under 200 degrees F). Coulis: A pureed and strained fruit sauce.How do you make a raspberry coulis Mary Berry?
A coulis (/ku\u02d0\u02c8li\u02d0/ koo-LEE) is a form of thin sauce made from pur\xe9ed and strained vegetables or fruits. A vegetable coulis is commonly used on meat and vegetable dishes, and it can also be used as a base for soups or other sauces. Fruit coulis are most often used on desserts.Mixed Berry Coulis Chef Jean-Pierre
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