Fruit coulis

A pastry textbook describes a coulis as an uncooked, strained puree with bright, pure flavours. Berries such as raspberries, strawberries, and blueberries are common choices, and the puree is pushed through a sieve to remove seeds and fibers so the sauce is smooth.

Because it is not cooked, a coulis keeps the fresh color and taste of the fruit. The same text notes that it can separate quickly on the plate, so it is best made at the last minute, close to serving.

A coulis differs from a cooked fruit sauce, which is a fruit puree thickened with starch and normally served cold, and from a compote, where whole fruit is cooked in syrup. Pastry cooks drizzle or pool a coulis around a dessert for color and contrast, spooning it over cheesecake, ice cream, or panna cotta.