Strawberry Blueberry Coulis – Sous Vide


This particular recipe comes from the Sous Vide Supreme blog. As usual, I’m adding it here just to make sure I can always find it.  It’s truly awesome and easy and makes a great topping for waffles, pancakes, or as a fruity layer in my Cheesecake Brulee.

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Use These…
  • 1 cup (150 g) ripe strawberries, stemmed,washed, and quartered
  • 1 cup (150 g) fresh blueberries, stemmed and washed
  • 1/4 to 1/2 cup (48 to 96 g) granulated sugar ( use 6 packets of Stevia powder instead)
  • Juice of 1 lemon

 

Do This…

Fill and preheat your Sous Vide bath to 180F/82C.

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Chop larger fruit into small chunks.  About 1/2 inch.

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Put ripe berries into a small zip (quart/0.9 liter) cooking pouch. (Any soft-fleshed fruit—raspberries, blackberries, blueberries, strawberries, peaches, nectarines, apricots, mango, or papaya—will work well.)

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Add sugar (or a sugar substitute of equivalent sweetening power) to the pouch. Use more or less depending on the sweetness of the fruit and your own taste.

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Juice the lemon.

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Add the juice of the lemon to the pouch and vacuum seal.

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Submerge the cooking pouch for about 30 minutes until the fruit is soft.

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Remove from the water oven and, if you’re putting the fruit into something, instead of on something,  mash through the pouch or if you prefer a smoother consistency, pour the contents into the blender or food processor and puree. Chill and serve over ice cream, pound cake, or short cake.

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Strawberry Blueberry Coulis - Sous Vide

Use These…
  • 1 cup (150 g) ripe strawberries, stemmed,washed, and quartered
  • 1 cup (150 g) fresh blueberries, stemmed and washed
  • 1/4 to 1/2 cup (48 to 96 g) granulated sugar ( use 6 packets of Stevia powder instead)
  • Juice of 1 lemon
IMG_20160605_172337-01
Do This…
  1. Fill and preheat your Sous Vide bath to 180F/82C.
  2. Put ripe berries into a small zip (quart/0.9 liter) cooking pouch. (Any soft-fleshed fruit—raspberries, blackberries, blueberries, strawberries, peaches, nectarines, apricots, mango, or papaya—will work well.)
  3. Add sugar (or a sugar substitute of equivalent sweetening power) to the pouch. Use more or less depending on the sweetness of the fruit and your own taste.
  4. Add the juice of the lemon to the pouch and vacuum seal.
  5. Submerge the cooking pouch for about 30 minutes until the fruit is soft.
  6. Remove from the water oven and mash through the pouch or if you prefer a smoother consistency, pour the contents into the blender or food processor and puree. Chill and serve over ice cream, pound cake, or short cake.

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