Mary berry strawberry coulis
Mary berry Strawberry Coulis
I. Introduction
Mary Berry is a cherished name in British cooking and has inspired many people with her easy and comforting recipes. She is known for her skills and warmth, making cooking enjoyable for everyone and encouraging home cooks to try new things. One of her lovely recipes is strawberry coulis, a simple and fancy sauce that adds flavor to many desserts. This guide will take a close look at Mary Berry’s special way of making this dish, including its history, nutritional information, and a vegan version.
II. Mary Berry’s Unique Approach & Historical Context
Mary Berry points out how important it is to use high-quality ingredients in her recipes. Her strawberry coulis is a perfect example, made with fresh, ripe strawberries that highlight the fruit’s natural sweetness. The history of coulis dates back to French cooking, where it was a sauce made from pureed fruits or vegetables, often paired with desserts. Over the years, strawberry coulis has changed and become a popular favorite in many kitchens, especially in British cooking.
Mary Berry stays true to traditional methods while adding her signature touch by incorporating lemon juice to enhance the flavor and balance the sweetness. Her recipe reflects a commitment to using fresh, seasonal ingredients, which is a hallmark of her culinary philosophy.
III. Notices on Ingredients & Equipment
Ingredients:
- 500g fresh strawberries, hulled and sliced
- 100g granulated sugar (or to taste)
- Juice of 1 lemon
- A pinch of salt
Equipment:
- Blender or food processor
- Fine sieve (optional, for a smoother texture)
- Mixing bowl
- Measuring cups and spoons
IV. Recipe Instructions
Prepare the Strawberries: Wash the strawberries under cold water, hulled them, and slice them into halves or quarters, depending on their size. This allows for easier blending.
Blend the Strawberries: Place the sliced strawberries into a blender or food processor. Add the granulated sugar and lemon juice. Blend until smooth.
Strain (Optional): If you prefer a smoother coulis, strain the mixture through a fine sieve into a mixing bowl, using a spatula to push the liquid through. After this, Discard any solids left in the sieve.
