Fruit Coulis

Our Fruit Coulis are made by crushing fresh fruit mixed with a little sugar which is briefly heated and then pressed through a sieve. They are made to a traditional French recipe using only the finest fruits. Professional chefs have long used the intense colour and flavour of coulis to create stylish desserts. They are however deceptively easy and quick to use. Here a few ideas to get you in the mood...

Sorbet (or ice cream)

Chill dessert plates in the refrigerator. Pour Raspberry coulis evenly over the base of the chilled plate. Place a scoop of a contrasting colour sorbet (e.g. pear or chocolate) on the plate. Pipe lines of double cream in the coulis and drag the point of a knife through them crossways at intervals of 1 inch. This will produce a dramatic "feathering" effect. Experiment with different patterns (such as circles) and have fun turning a simple dessert into a work of art.

Cheesecake

Make a biscuit base out of crumbled digestive biscuits and butter. Beat the curd cheese (or cream cheese)with Apricot coulis. Pour over the biscuit base, cover and chill for a couple of hours. Before serving finely grate dark chocolate over the cheesecake and add a sprig of mint for decoration. Be sure to keep a jug of coulis on the table for greedy gourmets to pour on more.

Mouth-watering drinks

Blend together 3 Red Fruits coulis, bananas and milk for a refreshing smoothie to start the day with a zing. Or add Strawberry coulis to a daquiri for the perfect sunset cocktail.

The range:

Blackcurrant, 3 Red Fruits (raspberry, strawberry & redcurrant), Blueberry, Apricot, Strawberry, Wild Blackberry, Raspberry, Mango
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