The Mystery of Couli

You know what it looks like — you saw it on Valentine's Day. It was that very pretty creation of sauce garnishes on your dessert — it gave you that "Wow" moment.

French for "strained liquid" or "to run" coulis (koo-lee) is a thick, evenly textured sauce that can be either sweet or savory and is made from pureed, strained fruits or vegetables. It is used in a wide range of dishes, from meat to chocolate desserts. Raspberry and other variations of coulis, such as berry, mint, and tomato, were a critical part of the nouvelle cuisine that was popular in the late 1980s.

The tricky part to making your own Couli is the "to run" part. It needs to be thin enough to pour but thick enough not to make your garnishing presentation look like your two-year old's latest masterpiece — just one of many reasons you don't make your own.

Choices — stop in at your local gourmet shop and pay $10.00 for a prepared cup or order from us and enjoy a great selection of flavors and a no nonsense, no run, professional product.

Stream it over ice cream, cheesecake, fruit, pie, pudding, mousse, and bavarians.

See many more Coulis ideas at RC Fine Foods, Inc.

http://www.rcfinefoods.com/new-ideas-trends

—The Redi-Base Chef