Back in the late 80’s, early 90’s when I was starting out my life in the food industry in Melbourne, berry coulis was all the rage. It was the era of lemon curd tart, chocolate mud cake and tiramasu adorning every cake fridge across the city. If you bought a piece the chances are that you would end up with a swirl, a puddle or a dish of red berry sauce on your plate. Sometimes the sauce would be amazing, fresh and perfectly compliment your choice, other times it was the equivalent of red sugar, gluggy or otherwise watery but either way with little to no taste.
The sad thing is that this sauce can be magic when it is made properly and really takes very little effort to create. It is fabulous with chocolate cake like Sandra’s Chocolate Hazelnut Cake, but is equally as delicious with pavlova, fresh stone fruit like peaches, vanilla ice cream, greek yoghurt or a dark chocolate mousse. You can use either fresh or frozen berries and in terms of variety it pretty much comes down to availability and preference. I love it made with raspberries or blackberries in particular, but it is just as lovely with mixed berries too.
Check out the recipe here: Mixed Berry Coulis