Hamdi Saidani Blackberry coulis is a vibrant, intensely flavored sauce made from puréed blackberries, often served as a sophisticated garnish for sweet treats. Ideally the mixture should be passed through a fine-mesh sieve using the back of a ladle to extract every drop of juice while discarding the bitter, crunchy seeds.
Jump to RecipeMary Berry Blackberry Coulis Recipe Ingredients
- 300 g (10 oz) fresh or frozen blackberries
- 2–3 tbsp icing sugar (powdered sugar), sifted
- 1 tsp fresh lemon juice
- 1 tbsp water (optional, if using fresh berries)
How To Make Mary Berry Blackberry Coulis Recipe
- Prepare the Fruit: Place the blackberries into a small saucepan. If you are using fresh berries, add one tablespoon of water to help them release their juices. If using frozen berries, there is no need to add water as they will release enough liquid as they thaw.
- Simmer Gently: Heat the berries over medium-low heat for approximately five minutes. Use a wooden spoon to gently press down on the fruit to help it break apart. You want the berries to be soft and swimming in their own deep purple juice.
- Purée: Transfer the warm berries and all their liquid into a blender or food processor. Add the two tablespoons of icing sugar and the teaspoon of lemon juice. Pulse and then blend for one minute until the mixture is as smooth as possible.
- The Sieve Secret: Place a fine-mesh sieve over a clean glass bowl. Pour the blackberry purée into the sieve. Using the back of a ladle or a large spoon, rub the pulp firmly through the mesh in a circular motion. This process takes a few minutes, but it is vital for removing the hundreds of tiny seeds.
- Adjust and Cool: Scrape the thick coulis from the underside of the sieve into the bowl. Taste the sauce; if it is too tart, stir in the third tablespoon of icing sugar. Let the coulis cool completely at room temperature.
- Serve: Once cool, the coulis will have thickened slightly. Drizzle it over your chosen dessert or transfer it to a small jug for guests to help themselves.
Recipe Tips
- Fresh vs. Frozen: Both work perfectly for this recipe. Frozen berries are often picked at peak ripeness and can result in a deeper color, while fresh berries provide a brighter, more floral acidity.
- Sugar Balance: Blackberries can vary significantly in sweetness depending on the time of year. Always taste the purée before sieving so you can adjust the sugar while the mixture is still warm and easy to blend.
- Avoid Over-diluting: Do not be tempted to add too much water. The goal of a coulis is to be thick enough to coat a spoon; a watery coulis will simply soak into your cake or panna cotta rather than sitting elegantly on top.
- Lemon Brightness: The teaspoon of lemon juice isn’t just for flavor; the acidity helps set the vibrant purple color and prevents the coulis from looking dull or “muddy” after a day in the fridge.
What To Serve With Mary Berry Blackberry Coulis
Blackberry coulis accompaniments are light, creamy desserts that provide a neutral canvas for the bold, tart flavors of the berry reduction. Ideally the cheesecake or panna cotta should be served chilled to provide a refreshing temperature contrast to the room-temperature fruit sauce.
- Mary Berry Raspberry Panna Cotta (swap the raspberry for blackberry)
- A thick slice of baked vanilla cheesecake
- A scoop of high-quality vanilla bean ice cream
- Mary Berry Meringue Nests filled with whipped cream
How To Store Mary Berry Blackberry Coulis
- Refrigerate: Store the coulis in an airtight glass jar or a squeeze bottle in the refrigerator for up to three days. The color and flavor are best within the first forty-eight hours.
- Stirring: If the coulis settles or thickens too much in the fridge, give it a quick stir or a shake before serving to restore its glossy consistency.
- Freeze: This sauce freezes exceptionally well. Pour the coulis into ice cube trays and freeze for up to three months. Pop out a single cube whenever you need a quick garnish for a bowl of yogurt or a dessert.
Mary Berry Blackberry Coulis Nutrition Facts
- Calories: 45 kcal (per serving)
- Carbohydrates: 10g
- Protein: 0.5g
- Fat: 0.2g
- Fiber: 2g
- Sugar: 8g
Nutrition information is estimated per two-tablespoon serving based on 8 servings.
FAQs
Can I make this with other berries?
Yes, this exact method works for raspberries, strawberries, or blueberries. Raspberries are the most traditional, but blackberries provide a much deeper, darker aesthetic that looks stunning on white plates.
Do I have to cook the berries?
You can make a u0022rawu0022 coulis by skipping the saucepan step and blending the fresh berries directly. However, cooking the berries for five minutes results in a much deeper flavor and a more stable, glossy sauce.
Is this the same as a fruit sauce?
A coulis is a specific type of fruit sauce that has been strained of all solids and seeds. While u0022sauceu0022 is a general term, u0022coulisu0022 specifically implies that smooth, sieved luxury.
Try More Recipes:
- Mary Berry Apple And Blackberry Cake Recipe
- Mary Berry Fruit Cobbler Recipe
- Mary Berry Blackberry Muffins Recipe
Mary Berry Blackberry Coulis Recipe
Course: DessertCuisine: BritishDifficulty: Easy8
servings10
minutes5
minutes45
kcalA silky, seedless fruit reduction made from simmered blackberries, lemon, and sugar.
Ingredients
300g blackberries
2-3 tbsp icing sugar
1 tsp lemon juice
1 tbsp water (if fresh)
Directions
- Simmer berries with water (if fresh) for five minutes until soft.
- Blend the warm fruit with icing sugar and lemon juice until smooth.
- Sieve the mixture through a fine mesh to remove all seeds.
- Taste and adjust sweetness with extra sugar if needed.
- Cool completely before drizzling over desserts.
Notes
- Use the back of a ladle to press the fruit through the sieve more efficiently.
- Sifting the icing sugar prevents small white lumps in your dark purple sauce.
- This is the authentic recipe as seen in “Mary Berry’s Desserts.”