Any websites for a couli recipie?!
Thanks in advance. I'll choose Best Answer when I get a chance.
Answers: Every Thanksgiving I always make desserts. This time, I'm going to be making a couli, but I don't know what berry to use yet. I tried looking for some recipies on Yahoo but couldn't find anything.
Thanks in advance. I'll choose Best Answer when I get a chance.
Valentine Brownies With Raspberry Coulis
Ingredients:
1/4 cup butter
2 squares (1 ounce each) unsweetened chocolate
1 cup white sugar
2 eggs
1/2 teaspoon vanilla extract
1/4 cup all-purpose flour
1/2 teaspoon salt
1 cup chopped walnuts
1 package (10 ounce size) frozen raspberries
1 tablespoon raspberry juice
1 1/2 teaspoon cornstarch
1 tablespoon orange zest
Directions:
Preheat oven to 325 degrees F (165 degrees C).
To make brownies: In a medium saucepan over medium heat, melt butter or margarine and chocolate; take off of heat. Stir in sugar, eggs and vanilla; beat well. Mix in flour, salt and nuts, if desired.
In a greased 8x8 inch baking dish, pour brownie mix. Bake in preheated oven for 40 minutes or until toothpick in the center of brownies comes out somewhat clean.
To make Raspberry Couli: In a medium saucepan over medium-high heat, cook raspberries for 5 to 8 minutes; turn down to medium.
In a small bowl, combine juice and cornstarch to make a paste; add to raspberries stirring constantly until thickened. Add rind and cool.
Blueberry Wine Coulis Recipe
INGREDIENTS:
1 lb blueberries
1 cup dry blueberry wine
6 tablespoons granulated sugar
? teaspoon ground cinnamon
PREPARATION:
In a large saucepan, bring all the ingredients to a simmer over medium heat. Allow the mixture to simmer, half-covered, for about 5 minutes, and then remove it from the heat. Process the mixture in the blender, and then strain out and discard the solids.
Chill and stir before serving.
Makes 2 cups.
Chocolate Torte with Blueberry Wine Coulis Recipe
INGREDIENTS:
2 cups chopped semi-sweet chocolate
? cup butter
1/3 cup cocoa powder
? teaspoon instant espresso powder
5 eggs
1 cup minus 1 tablespoon granulated sugar
1 tablespoon all-purpose flour
Blueberry Wine Coulis
PREPARATION:
Preheat the oven to 350F. Lightly butter a 9-inch springform pan and set aside. In a medium saucepan, melt the chocolate and butter over the lowest heat. Mix in the cocoa powder and espresso powders until smooth and set aside for a few minutes to cool.
While the chocolate is cooling, whisk together the eggs, sugar, and flour until they are completely combined and foamy. Fold the egg mixture into the chocolate until the color is uniform and pour the batter into the prepared pan.
Bake for 45 minutes, until a toothpick pulls out moist crumbs when inserted near the center of the torte. Allow the cake to cool in the pan on a rack for 15 minutes. Run a knife or inverted spatula along the edges of the torte and loosen the sides of the pan. Cool for 5 minutes and remove the sides of the pan. Invert the cake an a serving platter and cool completely before serving with the coulis.
Makes 10 servings.
Other websites:
http://www.epicurious.com/tools/searchre...
Warm Chocolate and Whisky Tart with a Raspberry Coulis
Serves:6
Ingredients
340 g pack frozen sweet shortcrust pastry, thawed
3 medium eggs
125 g caster sugar
100 ml double cream
100 g bar luxury Continental chocolate, melted
50 ml Whisky
For the raspberry coulis
150 g frozen raspberries, slightly defrosted
60-75 g caster sugar
Juice of 1 lemon
25 ml Glayva liqueur
Method:
Preheat the oven to 190C, 375F, Gas 5.
Line six 10cm (4in) tart tins with pastry and chill for 20 minutes.
Bake the cases for 20 minutes and then raise the temperature to 220C, 425F, Gas 7.
Whisk the eggs and sugar until creamy, then add the double cream and melted chocolate.
Heat the Whisky in a saucepan, then set it alight.
Once the alcohol has burned off, stir the Whisky into the chocolate mixture and cook for 10-15 minutes until slightly souffled and cracked on top.
To make the coulis, whizz all the ingredients in a blender until smooth.
Strain to remove the seeds.
Serve the tarts dusted with icing sugar, some fresh raspberries, if wished, and a drizzle of coulis.
Almond Pancakes with Fruit Coulis:
Ingredients:
1/4 cup slivered almonds
1 cup all purpose flour
1 egg
1 egg yolk
1 1/4 cups milk
2 tablespoons butter melted
4 tablespoons ground almonds lightly toasted
1/4 teaspoon almond extract
oil for brushing
1 1/2 cups frozen mixed summer fruits, such as redcurrants, blackcurrants and raspberries
2 tablespoons icing/confectioners' sugar
14oz can of guavas in syrup, or other fruit of choice
Method
Spread the slivered almonds on a baking sheet and toast them in a preheated oven 180oC350oF/gas mark4 for 3 minutes.
Sift the flour into a bowl and make a well in the centre.
Add the egg, egg yolk, milk, melted butter, ground almonds and almond extract.
Whisk well to combine.
Leave to rest in the fridge for half an hour.
Brush a frying skillet or pancake pan with oil and place over a medium heat.
Tilt the skillet in one direction and pour in 1/4 cup of the batter.
Tilt in the opposite direction immediately, so that the batter covers the whole base.
After 1 - 2 minutes or when the top of the pancake starts to dry out, toss it and cook on the other side for about a minute.
Repeat with the remaining batter.
Transfer the pancakes to a cookie sheet lined with baking parchment, cover and keep warm in a preheated oven
150oC/300oF/ gas mark 3.
Blend the fruit in a blender or food processor, or mash it well by hand with 2 tablespoons of water.
Press through a strainer and stir in the confectioners' sugar.
Warm the fruit coulis through over a medium heat, in a small saucepan.
Warm the other fruit through also in their own juice as well.
Fold each pancake twice and place 1 to 2 on each serving dish.
Lift the top layer of the pancake and spoon the warmed guavas or fruit of choice, refold and decorate with the toasted almonds.
Pour a little fruit coulis over the top.
Serve with some clotted cream
hope these help. enjoy.