How to cook
What is special about it, is that after blending, it is filtered and that's where its very name comes from (from the French couler, which means filtered).
In its variations, the coulis can be prepared raw or subjected to a short heat treatment, be made out of one fruit, or a mix of several.
For some, it may be interesting to know that in addition to fruit, there are also vegetable coulis.
Here I will share with you a basic recipe for cherry coulis.
Here's how to make it easily:
Add the sugar to the pitted and well-ripened cherries and leave them to release their juice and the sugar to melt.
Blend the mixture in a blender, add the lemon juice and heat it for 5 minutes on low/moderate heat (90°C).
To finish off the fruit sauce, strain it through a fine sieve and use it however you like.
A simple idea is to pour the fruit sauce into glass cups over thick homemade yogurt.
If you want to apply the cherry coulis to cake recipes, as a cheesecake topping, you can add gelatin to it or add a little starch while it is boiling, so that it isn't as liquid.
Enjoy this cherry coulis!