Purees and Coulis

There are many uses for fruit purees, from simple sauces to soufflés. How to purée fruit depends on its texture. Soft fruit such as berries and bananas can be blended immediately, Hard fruits, such as apples, should be sautéed first. With berries, use a proportion of fully ripe fruit for sweetness (25 per cent), some that is only just ripe, for colour and to balance flavour (again, about 25 per cent). The rest should be ripe, not overripe. Add a squeeze of lemon to enhance weak fruit purées.

1. Use a blender or food processor to produce a smooth purée with speed. Take care not to over-process the mixture or it can become quite frothy.

   

2. Remove any seeds, fibres or traces of skin by pushing the mixture through a fine metal sieve. The purée is now ready to use.