Red Berry Coulis

A smooth and delicate creamy dessert made with fresh red fruits, whole egg, and egg white, which captivates with its velvety texture and slightly tangy flavor.
dessert
Ingredients
Servings
4
Measurement units

Ingredients

  • 300 gred fruits
  • 75 gwhole blood sausage
  • 60 gegg white (1 large egg approx 40 g of white)
  • 75 gsugar
  • 75 gcold butter
  • 6 ggelatin (3 sheets)
Nutritional Information

Per serving

Calculated for 4 servings

Calories
311 kcal
Protein
6.1 g
Fat
17.2 g
Carbohydrates
34.1 g

Calculated from reviewed ingredient weights and pinned USDA FoodData Central records.

Step-by-step Guide

Preparation

  1. Hydrate the gelatin by submerging it in very cold water for 5 minutes until it is completely soft and spongy.
  2. Blend the red fruit until obtaining a very smooth texture and pass it through a chinois strainer to remove the seeds and achieve a smooth purée.
  3. Mix the fruit pulp, whole eggs, egg yolks, and sugar. Place over low heat and stir constantly with a spatula, ensuring to scrape the bottom of the pot to prevent sticking, until the mixture thickens and turns into a custard. This should take about 8-10 minutes.
  4. Gradually add the butter, cut into small cubes and well-chilled, while mixing with the hand blender. Ensure to keep the blade at the base of the pot to avoid splattering. Do not add all the butter at once to prevent the mixture from cooling too quickly.
  5. Transfer the crémeux to a piping bag and fill the molds. If desired, the molds can be frozen for future use.
Recommendations & Tricks
  • If preparing the cream as a topping, place the piping bag in the refrigerator for at least 30 minutes to firm up before use.
  • For a smooth texture, beat the eggs and egg whites at medium speed for 2-3 minutes, until small bubbles form.
  • Add the cold butter in small pieces and quickly incorporate it with a spatula to prevent it from melting completely and making the cream too runny.
  • Use frozen berries if fresh ones are unavailable; ensure they are pre-thawed and drain excess water so they don't dilute the mixture.
  • When adding the sugar, do so gradually while stirring constantly to ensure it completely dissolves and doesn't remain grainy.
Original recipe
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    Red Berry Coulis | The Catalan Table