Strawberry-Blueberry Coulis Sous Vide | Recipe by sousvidetools.com
Strawberry-Blueberry Coulis Sous Vide
- 150 g ripe strawberries, stemmed, washed, and quartered
- 150 g fresh blueberries, stemmed and washed
- 48 to 96 g granulated sugar*
- Juice of 1 lemon
Looking for something to satisfy your sweet tooth? Why not try this easy peasy lemon squeezy summer fruit coulis – great if you’re wondering what to do with any over ripe fruit too!
Makes about Half a Pint
- Fill and preheat your water bath to 82C.
- Put ripe berries into a small zip (quart/0.9 liter) cooking pouch. (Any soft-fleshed fruit—raspberries, blackberries, blueberries, strawberries, peaches, nectarines, apricots, mango, or papaya—will work well.)
- Add sugar (or a sugar substitute of equivalent sweetening power) to the pouch. Use more or less depending on the sweetness of the fruit and your own taste.
- Add the juice of the lemon to the pouch and vacuum seal.
- Use the displacement method (Archimedes’ principle) to remove the air and zip the seal closed. Submerge the cooking pouch for about 30 minutes until the fruit is soft.
- Remove from the water oven and mash through the pouch or if you prefer a smoother consistency, pour the contents into the blender or food processor and puree.
- Chill and serve over ice cream, fruit sponge or cream cake.