How to Make Berry Puree (Or Mixed Berry Coulis, if you want to be fancy!) (2024)

FAQs

What is the difference between fruit purée and coulis? ›

The difference between a purée and a coulis is refinement: to make coulis, the purée is strained. To do it, simply use a rubber spatula to push the purée through a mesh strainer or chinoise (SHEEN-wahz), which removes the seeds and skin. Voilà: Your purée is now a coulis!

Puree vs coulis

Coulis is a term that you hear bandied about a lot in the restaurant industry, but isn't that just a posh term for fruit puree? While fruit compote can be thought of as being similar to fruit coulis, a coulis is usually cooked for a while longer to make the fruit very soft.

You can thicken up your compote by simmering it longer to reduce it further. Alternatively, add a little cornstarch to the mixture. Mix cornstarch with water to create a slurry and add it to the berry sauce in the pan. Stir constantly while the sauce thickens.

The definition of a fruit (or vegetable) puree is a fruit or vegetable that has been cooked, ground, pressed, blended or sieved until it reaches the consistency of a creamy paste or liquid.

1> Arrowroot Powder: Similar to cornstarch, arrowroot powder is a natural thickening agent derived from a tropical plant. It works well in fruit sauces and doesn't leave a cloudy appearance. 2> Tapioca Flour: Tapioca flour, also known as tapioca starch, is another excellent thickening agent.

Purées can be made with a blender, food processor, potato masher, sieve, fork or, if you want to get messy, by hand.

Lemon: Freshly squeezed lemon juice adds brightness and acidity to the coulis. Make sure it's freshly squeezed—it really makes a difference in the flavor! Lemon zest enhances the flavor even more and makes the sweet berries really shine!

Key Differences

Coulis can be made by pureeing fruits or vegetables, whereas compote is prepared by cooking down fruits until soft. Coulis is basically a fruit in pureed form, but compote has additional ingredients like spices and dried fruits, which lend a complex flavor.

To help maintain the microbial stability of the puree, the frozen fruit starting product is slowly thawed in a refrigerated environment, with a temperature ranging from 40° to 50° F. During this period of thawing, the fruit is kept in its original, unopened container.

Adding food or liquid slowly into the blender or food processor will help you get to the right texture. If the puree is too thin, add more food. If it is too thick, add more liquid. You can use broth, gravy, juice, milk, or water to thin your food.

Are purées also known as coulis? ›

A coulis is basically a sauce made from puréed fruits and vegetables. A French word, you pronounce it coo-lee, not coo-liss.

Coulis (French for "strained") is a similar but broader term, more commonly used for fruit purées. The term is not commonly used for paste-like foods prepared from cereal flours, such as gruel or muesli; nor with oily nut pastes, such as peanut butter.

A coulis (/kuːˈliː/ koo-LEE) is a form of thin sauce made from puréed and strained vegetables or fruits. A vegetable coulis is commonly used on meat and vegetable dishes, and it can also be used as a base for soups or other sauces. Fruit coulis are most often used on desserts.

Key Differences

Coulis can be made by pureeing fruits or vegetables, whereas compote is prepared by cooking down fruits until soft. Coulis is basically a fruit in pureed form, but compote has additional ingredients like spices and dried fruits, which lend a complex flavor.