BERRY COULIS

Friday - - Food -

The uses for this sim­ple berry sauce are end­less. Add it to Greek yo­gurt for a deca­dent dessert (or break­fast), or serve it as an ac­com­pa­ni­ment to a choco­late pud­ding to cut through the rich­ness. It’s a slightly health­ier al­ter­na­tive to choco­late sauce on ice cream, and it can even work as a savoury rel­ish, for ex­am­ple with duck. Prep time 5 mins Cook­ing time 1 hour Makes 500ml 500g mixed berries Caster sugar, to taste Wa­ter Lemon juice Place the washed berries in a saucepan and sprin­kle the caster sugar evenly on top. Cover with wa­ter and add a squeeze of lemon juice. Cook over gen­tle heat, crush­ing the berries with a wooden spoon, un­til the sugar has dis­solved. Blend the mix­ture with a hand stick blender and pass through a strainer if you want a very smooth coulis. Re­frig­er­ate un­til com­pletely cool.

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