This Mixed Berry Coulis is delicious with this Amazing French Toast Recipe.
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Mixed Berry Coulis
Hello there friends, Mixed Berry Coulis is the perfect sauce to pair alongside so many desserts! It's sweet yet sour composure can elevate your desserts to the next level! Keep in mind that you want to get it as smooth as possible to make the most delicious Mixed Berry Coulis!
Recipe Video
Recipe Ingredients
- 2 cups Raspberries, Strawberries or Black Cherries or a package of mixed fruits – (thawed and drained at least overnight)
- ¼ cup Sugar (if needed)
- ¼ cup Lemon Juice (if needed)
- 2 tbsp Chambord Liqueur or Grand Marnier
Recipe Instructions
- Place berries, sugar and lemon juice in a blender and purée until very smooth.
- Strain through a fine sieve (Chinois is best) into a glass bowl, pressing on solids to extract all the juice.
- Stir in Chambord Liqueur or Grand Marnier, taste and adjust the sugar to your liking.
- NOTE: If it is too sour, add sugar. If it is too sweet add lemon juice. It all depends on the fruits you are using!
Private Notes
Master Chef at ClickThru Digital Marketing & SEO
Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. Determined to become a chef, he began his formal apprenticeship at L'Oustau de Baumaniere in Provence, one of the world’s best restaurants with a 3-star Michelin rating.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
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Chef Pierre, it seems that my coulis is thin, does it thicken up. If not what can I do to thicken it?
Also you said we can freeze it and just take out of freezer and return as needed, can we do this for the Creme Anglais as well?
Thank you, I really enjoy all your recipes, they are wonderful