A simple coulis recipe for your Easter celebrations:
Celebrate the brilliance of Spring colour with a simple recipe that can be used to add a sharp contrast to the sweetness of chocolate, or simply swirl into youghurt or ice cream. This fresh, zestful yellow coulis recipe is easy to make. Once made the Mango & Lemon Coulis can be chilled or frozen; allowing you to get ahead with your preparations for dinner, knowing your dessert will rise to the occasion.
My coulis is pictured here with our popular seasonal desert Mango & coconut sphere, chocolate ganache. The coulis balances the sweetness and texture of the coconut and chocolate creating a show-stopping plate.
“I love the punch of colour – it adds a little drama to the plate”
Mango & Lemon Coulis
500g net of mangoe flesh
10g of fresh lemon juice, or to taste
150g of caster sugar
200ml of water
Peel the mango; remove and discard the pip. Cut the mango into chunks, and place 500g of flesh in a food processor, adding freshly squeezed lemon juice. Process until the mango is pureed for about 1 minute.
Remove any pulp by passing through a sieve.
Add 150g of caster sugar with 200ml of water into a saucepan. Heat the sugar and water in a small saucepan over medium heat, stirring from time to time, until the sugar dissolves completely, about 3 minutes.
Put the Mango, lemon and the sugar syrup in a blender and puree.
Pipe the coulis onto a pretty plate and serve with a chocolate pudding or simply swirl into yoghurt or ice cream.
Celebrate the seasons at Maison Bleue award winning Modern French Cuisine, Churchgate Street, Bury St Edmunds: 01284 760623
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