Blackberry coulis
By Good Food
This vibrant and versatile fruit sauce is perfect for serving with ice cream, pancakes or layered up in creamy desserts
- Ready in 15-20 mins
- Easy
Nutrition per serving
-
kcal 11
-
fat 0g
-
saturates 0g
-
carbs 3g
-
sugars 2g
-
fibre 0g
-
protein 0g
-
salt 0g
Ingredients
- 250g blackberries
- 50g golden caster sugar
- ½ tsp vanilla extract
Tip
Making it red!For a Raspberry & redcurrant coulis, simmer 140g/5oz redcurrants with 2 tbsp caster sugar and 4 tbsp water until the fruit bursts. Cool, then whizz in a food processor with 250g/9oz raspberries. Strain.
Method
Put the blackberries and sugar into a small pan with 100ml/31?2fl oz water. Bring to the boil, then simmer for 5 mins until the fruit is soft. Stir in the vanilla, remove and cool a little.
Tip the contents of the pan into a blender or food processor, and whizz to a purée, then strain through a sieve, rubbing it through with the back of a ladle or spoon. Serve warm or chilled. Keeps in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months.
