Fruit Coulis

• Adjust the sugar to taste, depending on the acidity of the fruit.
  

Fruit Coulis 1

• This coulis is best for plated desserts and ice cream topping. If using commercial grade neutral mirror glaze, use half, blend and check the consistency. Add more neutral glaze if needed. Add the chilled neutral glaze to the chilled fruit puree.
  
• Mix with an immersion blender.
  
• Fill the squeeze bottles and refrigerate before using.
  

Fruit Coulis 2

• This coulis is best for plated desserts, ice cream and dessert in cups. Heat fruit puree with water and half of the sugar. Separately, combine remaining sugar with pectin. Add the sugar-pectin to the warm puree, bring to boil and cook for 2 minutes. Add lemon juice and remove from the heat. Let cool completely, the refrigerate.
  

Fruit Coulis 3

• This coulis is best for desserts assembled in cups. Soak the gelatin in cold water for about 10 minutes. Drain well and set aside. Meanwhile, heat the purée and sugar to 60°C. Remove from the heat, then add the lemon juice and the bloomed gelatin. Let cool completely, then refrigerate.
  

Storage

• Fruit coulis can be kept refrigerated for up to a week or kept frozen for up to 6 months. Thaw overnight in the refrigerator and shake well before using.