I found that many other coulis recipes show that they bring berries to boil in the pan with all the other ingredients. What is the difference in terms of the final product?
It's not necessary to cook the fresh raspberries in order to make a perfect coulis. It can sometimes help with blueberries but once again is not necessary. On the other hand, some of the other fruit coulis's work best when brought to a quick simmer first. Peach, plum, apple and papaya come to mind. many times the fruits are heated because the cook wants to adjust the texture with cornstarch as well.
Tried it and it was so hard and thick that I had to take it out of the food processor and into a saucepan. I'm not sure what I did wrong. The raspberries are supposed to be thawed right?
pandane It sounds like your raspberries were not very juicy. You could have added a little water and/or crème de cacao or cranberry juice to it while it was being pureed and that probably would have solved your texture problem. Remember, it was too thick because there was not enough moisture.
You're funny !!! LOL. Don't forget, that the term and use of the word "coulis" is only describing a particular texture. That texture is best described as the consistency of baby food. So, to answer your question; "anything that you cannot make into the texture of baby food" LOL !!!
With all due respect, this was so thick, and so, so sweet we had to throw it away. We started again by cooking the raspberries with only 1/2 cup sugar and no vanilla. Sorry this was horrible.
Sorry to hear that. With all due respect, you must have either made a different recipe of altered the one I presented here. As you can clearly see, mine is not too thick and as far as the sweetness level is concerned I suggest that you adjust the sugar additions in accordance with your liking. Here's a direct link to the written recipe. That way you can double check your approach. I hope it works out for you: www.raven.directory/?v=QdK1fZRmtqs
Made it exactly as you instructed and it came out fantastic. Thank you very much!
Very happy to see you are still posting videos. I owe my ability to cook to your videos.
Thank you a bunch !!
Best video I've seen so far for this stuff.
Thank you !! I also like this particular formula very much.
Can you make more videos on dinner dishes and what to combined them with? Love your videos!
Yes. Since you've asked this question I've added about 275 more new videos here. Enjoy !!
I really want to make some of this. I can think of so many things I'd put it on.
Me too !!! LOL
So simple... thank you!
You're welcome. Sometimes simple is the best.
hi maybe I'm sounding silly but I would love to make a cotton candy shake to do this I need raspberry syrup ... is syrup the same
No but you can still use this coulis in a shake !!
I found that many other coulis recipes show that they bring berries to boil in the pan with all the other ingredients. What is the difference in terms of the final product?
It's not necessary to cook the fresh raspberries in order to make a perfect coulis. It can sometimes help with blueberries but once again is not necessary. On the other hand, some of the other fruit coulis's work best when brought to a quick simmer first. Peach, plum, apple and papaya come to mind. many times the fruits are heated because the cook wants to adjust the texture with cornstarch as well.
Tried it and it was so hard and thick that I had to take it out of the food processor and into a saucepan. I'm not sure what I did wrong. The raspberries are supposed to be thawed right?
pandane It sounds like your raspberries were not very juicy. You could have added a little water and/or crème de cacao or cranberry juice to it while it was being pureed and that probably would have solved your texture problem. Remember, it was too thick because there was not enough moisture.
What can you not make a coulis of?
You're funny !!! LOL.
Don't forget, that the term and use of the word "coulis" is only describing a particular texture. That texture is best described as the consistency of baby food.
So, to answer your question; "anything that you cannot make into the texture of baby food" LOL !!!
Thanks chef!
YW !!
With all due respect, this was so thick, and so, so sweet we had to throw it away. We started again by cooking the raspberries with only 1/2 cup sugar and no vanilla. Sorry this was horrible.
Sorry to hear that.
With all due respect, you must have either made a different recipe of altered the one I presented here. As you can clearly see, mine is not too thick and as far as the sweetness level is concerned I suggest that you adjust the sugar additions in accordance with your liking.
Here's a direct link to the written recipe. That way you can double check your approach. I hope it works out for you:
www.raven.directory/?v=QdK1fZRmtqs