Bilberry coulis

Delicious saus for preparation of bavarois, sauces for meat of ice.

Preparation time 50 minutes .. Durability min. 1 year

INGREDIENTS .. 2 pints

  • 2 kg bilberries
  • juice from 1 lime
  • 8 tbsp sugar
  • 3 tbsp vanilla sugar


First the difference between bilberries and blueberries:

  1. Bilberries have dark red, strongly fragrant flesh and red juice that turns blue in basic environments; blueberries have white or translucent, mildly fragrant flesh.
  2. Bilberry fruit will stain hands, teeth and tongue deep blue or purple while eating; it was used as a dye for food and clothes: blueberries have flesh of a less intense colour, thus less staining when cooked as a dessert;
  3. Bilberries have a much stronger, more tart flavour and a rougher texture than blueberries

Put the fruit in a saucepan, add sugar and 2 tablespoons cold water and cook, stirring, over low heat until the sugar is dissolved. Bring slowly to the boil, cover the pan and cook for about 10 minutes under the fruit.

Remove the pan from the heat and let the vegetables cool slightly. Hang a nylon sieve into a bowl and rub the juice and the fruit. Throw away the contents of the sieve. Stir in the crème de cassis coulis, and if necessary add a little sugar and liqueur. Allow to cool.

Put covered in the refrigerator before serving. Serve cold. You can also serve this sauce warm. Serve with apple pie, hot pancakes or ice.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.