Description
This strawberry coulis is my favorite topping for cheesecake, ice cream, yogurt, and tarts. Make it fresh with a no cook blend, or cook it for a deeper flavor, longer keeping, and easy freezer portions.
Ingredients
Scale
- 2 cups strawberries, pureed (about 500 g)
- 1/2 cup sugar (about 50 g, sometimes less depending on sweetness)
- 1 packet pectin (optional; you can skip it completely, I didn’t use it this time)
- 2 teaspoons lemon juice
- 1/2 cup water (only if the strawberries are not very juicy)
Instructions
No cook strawberry coulis (fresh, quick)
- Wash, hull, and dry the strawberries well.
- Blend into a smooth puree.
- Add sugar and lemon juice to taste (or skip both if your strawberries are naturally sweet).
- For an extra smooth finish, strain through a fine sieve.
- Chill before serving for the best texture.
Cooked strawberry coulis (deeper flavor, keeps longer)
- Pour the strawberry puree into a saucepan.
- Add sugar and lemon juice, then stir.
- Simmer on medium low heat for 15 to 20 minutes, stirring often, until slightly reduced.
- Let cool completely before serving.
Thermomix strawberry coulis
- Add strawberries, sugar, and lemon juice to the bowl.
- Cook for 10 minutes at 90°C (degrees Celsius), speed 3.
- Blend for 1 minute, speed 5.
- Cool, then use or store.
- Prep Time: 10 min
- Cook Time: 15 min
Nutrition
- Serving Size: 50 g
- Calories: 35 kcal