Tuesday, January 18, 2011

How to Make Red Berry Coulis

Normally you'll find berry coulis, a light, cooked berry dessert, served in the late summer or early fall. The last of the seasons berries aren't as fresh. Not wanting to throw them out, though, whoever came up with this dish did us all a favor. Even though it's out of season, the bright berry flavors shine through and is a perfect break from heavier, winter fare. This recipe uses frozen berries, anyway, so it can be made all year.

Equipment needed
Mixing bowls
Medium saucepan
Serving bowls

2 tablespoons Cornstarch
2 tablespoons Water
1 1/4 cups Water
5 tablespoons Sugar
1 1/2 cups Frozen Strawberries
1 1/2 cups Frozen Raspberries
1 1/2 cups Frozen Blueberries
Yogurt, if desired

Put the cornstarch in a small bowl. Add the water and stir until dissolved. Set aside.

Heat the water in a saucepan over medium heat. Add the sugar and bring the water to a boil. Gradually stir in the cornstarch mixture to thicken the sugar water and make a syrup.

Carefully add the frozen berries (don't thaw them) to the hot syrup. Stir and bring to a brief boil.

Transfer the berries and syrup from the saucepan to a mixing bowl. Fill a larger mixing bowl with ice water. Place the bowl with the berries in the bowl with the ice water to chill, while stirring.

Once the berries and syrup are chilled, transfer them to individual servings bowls. Top with yogurt or serve over ice cream. Yum!

Makes 4 servings.

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