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Blackberry Coulis Recipe

Fresh blackberries on branch

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 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.

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