Jeni Wright, Eric Treuille, Le Cordon Bleu

Making a Berry Coulis

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top 1000Le Cordon Bleu Complete Cooking Techniques
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

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For an instant coulis, liqueur is added to a sweetened berry purée. See box below for presentation ideas.

Add 2 tbsp liqueur to sweetened berry purée - Cointreau with strawberries; kirsch with raspberries.