Mary Berry Strawberry Coulis Recipe

Mary Berry’s Strawberry Coulis is a vibrant, smooth fruit sauce that serves as the perfect finishing touch for elegant summer desserts. Ideally the strawberries should be blended while they are at room temperature to ensure they release their maximum juice and flavor before being passed through a sieve.

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Mary Berry Strawberry Coulis Recipe Ingredients

• 250 g (9 oz) ripe strawberries, hulled and roughly chopped
• 2 tbsp icing sugar (powdered sugar), sifted
• 1 tsp fresh lemon juice

How To Make Mary Berry Strawberry Coulis Recipe

1. Prepare the Strawberries: Wash the strawberries gently in cold water and pat them dry with a paper towel. Hull them (remove the green leafy tops) and slice them into halves or quarters.
2. Blend: Place the chopped strawberries into a food processor or blender. Add the two tablespoons of sifted icing sugar and the teaspoon of lemon juice.
3. Process: Blitz the mixture on high speed for about one minute until you have a smooth, pink liquid.
4. Sieve: Place a fine-mesh nylon sieve over a small bowl. Pour the strawberry purée into the sieve. Using the back of a spoon or a small ladle, rub the mixture through the mesh to extract the smooth sauce while catching the tiny seeds.
5. Taste and Adjust: Discard the seeds left in the sieve. Taste the smooth coulis; if your strawberries were particularly tart, you may need to whisk in an extra teaspoon of sifted icing sugar.
6. Serve or Store: Pour the coulis into a small jug for serving immediately, or cover and refrigerate until needed.

Recipe Tips

• Ripeness is Key: Unlike cooked jams, a fresh coulis relies entirely on the quality of the raw fruit. Use strawberries that are deep red all the way through for the sweetest flavor and most vibrant color.
• Icing Sugar: Mary Berry prefers icing sugar over caster sugar for coulis because it dissolves instantly without heating, ensuring there is no gritty texture in the final sauce.
• Lemon Juice: The lemon juice acts as an antioxidant, keeping the color bright red. Without it, the strawberries can oxidize and turn a dull brownish-pink after sitting for a few hours.
• Seed Removal: While some rustic sauces keep the seeds, a true “coulis” is always sieved. This step is essential for that professional, restaurant-quality mouthfeel.

What To Serve With Mary Berry Strawberry Coulis

Strawberry coulis accompaniments are sweet, fluid additions frequently served to add moisture and acidity to dry sponges or rich creams. Ideally the cheesecake should be baked vanilla or lemon-flavored to provide a creamy, neutral base that allows the bright strawberry sauce to shine.

• Mary Berry Lemon Meringue Roulade
• A slice of New York-style baked cheesecake
• Mary Berry Meringue Nests filled with cream
• Vanilla panna cotta or ice cream

How To Store Mary Berry Strawberry Coulis

• Refrigerate: Store the coulis in a sealed jar or squeeze bottle in the refrigerator for up to two days. After two days, the fresh fruit flavor begins to fade.
• Freeze: This sauce freezes perfectly. Pour it into an ice cube tray or a small freezer bag. It will keep for up to three months. Thaw in the fridge overnight before using.
• Serving Temp: While it is stored in the fridge, let the coulis sit on the counter for ten minutes before serving to take the chill off, which helps the strawberry flavor pop.

Mary Berry Strawberry Coulis Nutrition Facts

• Calories: 35 kcal (per serving)
• Carbohydrates: 8g
• Protein: 0.5g
• Fat: 0g
• Fiber: 1g
• Sugar: 6g

Nutrition information is estimated per two-tablespoon serving based on 6 servings.

FAQs

Try More Recipes:

• Mary Berry​ Apple And Strawberry Crumble Recipe
• Mary Berry White Bread Recipe
• Mary Berry Strawberry Muffins Recipe