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October 13, 2010: Coulis Made Better

October 13, 2010

 

A triple treat: Raspberry Sherbet, Coulis Sauce, and a Raspberry

 

Last weekend I made dinner for Teja, Barb, Nicole and Katie. I made:

  • Carrot Soup
  • Pork with Coulis Sauce
  • Veggie “Pot-stickers”

Coulis’s (pronounced “koo-LEE”) real name (in French) is “Coulis de Framboise.” It’s a mixture of puréed raspberries, sugar, juice, and cornstarch. It is used as a topping for pork, ice cream, custards, cakes, brownies, and even salad (but you might want to cut it with a raspberry vinegar for salad.) Auguste Escoffier added coulis to top off his famous “Pêche Melba” (Peach Melba: poached peach on top of vanilla ice cream.)

The thing that is challenging about cooking is that I always find little things I could improve on. The coulis sauce I made was OK, just not perfect. Some recipes are an art: tastes, instincts, impressions and some recipes are just science. When I made the coulis this weekend, all ingredients were there, and I even got the proportions pretty close, but this is one recipe that just has to be on the money. So I decided to revisit the making of coulis and get it right, and also get the proportions correct for the small 6oz. raspberry packages that they sell in the produce department. Most of the recipes I’ve read make buckets of coulis. I think only a restaurant could use that much. This makes a more manageable size (about 1+1/4 Cup) so that not as much will go to waste.

  • 1 6oz. Package of Fresh Raspberries (a little more than 1+1/2C.)
  • 3/4C. H2O
  • 1/4 C. Sugar (I used brown sugar)
  • 2 Tblsp. Lime Juice
  • 2Tsp. Corn Starch

Add raspberries and 1/2C of H2O to a blender and blend until smooth. Strain through a seive into a small pot. Use the other 1/4C.of H2O to rinse out blender and strain also into the pot.. Add the sugar and heat over medium heat. In another bowl whisk lime juice and cornstarch together and add to the raspberry sauce. When it comes to a boil, stir constantly for about 7 minutes. Sauce will thicken. Strain again. Cool. I use a squeeze bottle (with a cap for storage) to control applying the coulis.

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One comment

  1. i’ve been drinking bird nest soup every night (i only get the homemade kind back at home). the only reason why i drink it is because it’s supposed to be good for complexion.

    i’ve been taking the store-bought kind online (e.g. http://www.geocities.jp/hongkong_bird_nest/index_e.htm of famous branded only of course) which is directly mailed from Hong Kong. this would be at a more affordable price.



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