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Black currant coulis

The sauce Nr.1 for all your desserts or ice creams.

Preparation time 45 minutes .. Durability several months in the freezer

INGREDIENTS .. for 2 cups of coulis

  • 700 g black currant, zipped
  • 1-2 tbsp Crème de cassis (Black Currant liqueur)
  • 160 g sugar


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.

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