Blackberry Coulis is a wonderfully versatile fruity sauce which is perfect for a wide variety of desserts. I stirred some through my basic bun mixture which made them quite moist.
The coulis will be perfect in the fridge for 3-4 days but it also freezes extremely well and should last for up to 3 months in the freezer.
Ingredients Makes about 150ml/¼ pint
50g caster sugar
½ tsp vanilla extract
1. Put the blackberries and sugar into a small pan with 100ml/31⁄2fl oz water. Bring to the boil, then simmer for 5 mins until the fruit is soft. Stir in the vanilla, remove and cool a little.
2. Tip the contents of the pan into a blender or food processor, and whizz to a purée, then strain through a sieve, rubbing it through with the back of a ladle or spoon. Serve warm or chilled.
3. Keeps in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months.