Bonjour mes belles,
We have a lot of strawberries in the house which need? to be eaten quickly which is fine by me as I adore them so this week's recipe has a strawberry theme to it.
This coulis is very yummy, not too sweet and is a perfect standby sauce, as you can make it ahead of time.
recipe and photo from here
Here in France, this coulis is sometimes served poured over summer fruits and drizzled with single cream as a refreshing dessert, called fruit soup or as it is known here soupe de fraises.
Serves: 6 as a sauce or 2 as a soup (approx 400ml)
Preparation time: 10 minutes
Cooking time: 10 minutes
You will need
1. Rinse the fruit in a colander. Briefly shake off any excess water – a little leftover water will encourage the fruit to release its juices.
2. Put the fruit and sugar in a pan and heat very gently to prevent it from scorching. Simmer softly for 10 minutes, or until the fruit has lost its shape. Strain through a sieve, making sure to work the pulp with the back of a spoon in order to extract as much juice as possible. Add the lemon juice (also through the sieve).
3. Stir well before serving. The coulis will keep for up to one week in an airtight container in the fridge.
....bon appetit à tous, Leeann x