Blackberry Coulis Recipe
This coulis is delicious used in an Eton Mess with creme fraiche, meringues and toasted hazelnuts.
To make the coulis, pop approx 200g fresh blackberries in a frying pan or saucepan with 2 tbs orange juice and allow to cook away on a medium heat. Add 2 tbs honey or a vegan alternative such as Agave, and stir in.
The idea is for the blackberries to soften up and you will soon enjoy a rich fruity smell as they start to break down. Blitz the mixture in a food processor or mash them with a fork.
Push this mixture through a sieve using the back of a spoon. The collected juices are your coulis. Coulis meaning simply a sieved or strained sauce.
This is a lovely intense sauce and is runny. To thicken you can add cornflour mixed with a little cold water and then add this paste to the sieved sauce.
