Coulis make dream desserts
Coulis are easy to make in a moment and they can transform a boring, ordinary dessert into something special. If you have soft fruit such as raspberries, blackberries, redcurrants and blackcurrants it is very simple to prepare coulis. They really are a dream dessert! Coulis just means "strained liquid" and is both singular and plural. You can make savoury coulis with tomatoes and peppers too. Here's how to make coulisWash the fruit and remove the stalks. You don't really need to remove the flower stump from the other end in the case of redcurrants and blackcurrants - they add texture! Put the fruit into a heavy pan and add about half the amount again in sugar - enough to just about cover it over. Warm gently and stir constantly. Try not to break the fruit. When the sugar has dissolved into the fruit juice, take the coulis off the heat and let it cool. Put it into the fridge or somewhere cold to keep. That's it! You can spend time sieving or putting the fruit pulp through a mesh but I think it is not worth the bother for everyday desserts. Most fruits contain valuable fibre which it is best to use for the sake of your health. Obviously, if you are preparing a fancy dinner party, you may think differently!
Using your coulisUse it with yogurt, ice-cream, meringues or cream. You can add it to sponge puddings or pour some onto almost any simple dessert dish. Sometimes the slightly tart taste of a good coulis can complement the rich and over-sweet tastes of commercial desserts, making them more palatable. Most fruit coulis
 works well in any of these ways and is just delicious.You can also mix it in to yogurt drinks to add flavour. This is one way to use it that does require some straining - unless you like bitty drinks, of course. If you make your coulis with very sparing amounts of sugar, you can use them to go with meat such as pork, or in place of such Christmas staples as cranberry jelly. I haven't tried cranberry coulis but I'm sure it must be a wonderful one, full of the health-giving benefits which cranberries have. If you use coulis this way you must still remember that it is not a conserve. It will only keep for a few days at best. Keep unused coulis in the fridge or a cool spot. It doesn't keep very long but then it doesn't have to; in our house it just disappears! You can freeze it, too.
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will go well with chocolate desserts. Really you can let your imagination fly. 
