Berry and banana coulis: ever heard of it? No? Neither had I, but nevertheless I had a suspicion that it would go nicely with my dark chocolate fondant. As far as I could see (from my quick Google search), banana and berry coulis isn’t actually a thing.
Well, shit, I’ll give it a go.
As I chopped a banana, thoughts whizzed through my head. To paint a picture: imagine a movie where the main character just made a sudden revelation, the world stops, the camera captures their eyes wide with wonder – this was me just then: “what if this is actually mean?” (mean: adj., informal; definition: very skillful or effective; excellent), “What else could I add banana to?” “My god I’m on the verge of something great”.
After getting myself under control, I threw the banana in a pot with some berries. At this stage I was somewhat reluctant to add any liquid, purely because there is something wrong with the idea of banana floating in a shallow puddle of water.
But I persevered, and the final product was actually a success – thus banana and berry coulis was born. The only thing I was slightly disappointed by was the small amount of coulis it yielded: about ¼ of a cup of coulis, and ¼ of a cup of pulp. The pulp is normally thrown away but I saved it as it is still delicious (and it would be a disgusting waste to throw it away), and I will be able to make heaps of things with it.
The flavour is mostly berries, with a hint of banana. It can be made sweeter or more tart depending on your own taste, or to complement whatever dish it is being served with.
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I used leftover coulis as an addition to yoghurt and cereal, and make a quick smoothie out of the pulp.
Banana and berry coulis
1 cup mixed frozen berries
1 very ripe banana, chopped
¼ cup water
1 tablespoon sugar
- In a small pot over a medium heat, combine all ingredients and bring to a simmer. Simmer, stirring, for about 10 minutes, or until the mixture has thickened slightly.
- Once at a desired consistency, turn off the stove and let the pot cool for a few minutes, then strain the mixture through a sieve.
- Save the pulp which does not go through the sieve, as it can be used in other foods such as smoothies, ice cream, yoghurt and heaps of others.
- Taste the remaining coulis, and add more sugar if required.
- If the coulis is too runny, simmer off some of the liquid, and if it is too thick, add a little more water.
- Ta da!
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