Ingredients
Equipment
Method
Fruit Coulis 1
- 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
- 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.
Storage
- Fruit coulis can be kept refrigerated for up to a week or kept frozen for up to 6 months.
