In a small saucepan, combine the berries, sugar, and lemon juice.
Cook over low heat for 10 minutes, until the berries are soft.
Dissolve the cornstarch in water and add it to the mixture.
Continue cooking for 2-3 minutes, until slightly thickened.
Blend until smooth, then strain through a sieve to remove the seeds.
Let cool before storing in the refrigerator.
Tip
For a sweeter coulis, add a tablespoon of honey or agave syrup.
Salted Caramel Sauce
A smooth and slightly salty sauce, perfect for garnishing crepes, cakes, or ice cream.
Ingredients
200g sugar
80g salted butter
150ml fresh cream
1 pinch of salt
Preparation
Melt the sugar over medium heat in a small saucepan, without stirring, until it turns a golden caramel color. Remove from the heat, add the butter cut into pieces and stir.
Gradually pour in the hot cream, stirring gently.
Add a pinch of salt and stir until smooth. Let cool slightly before pouring into a jar.
Tip
For a more intense flavor, let the sugar brown slightly before adding the butter.
Pistachio Cream
A sweet and fragrant cream, ideal for filling tarts, cream puffs, or desserts.
Ingredients
100g pistachio paste
100g white chocolate
200ml milk
Preparation
Heat the milk in a small saucepan until it begins to simmer.
Add the white chocolate and stir until melted.
Incorporate the pistachio paste and stir until smooth.
Let it thicken slightly over low heat, then remove from the heat.
Pour into a bowl and let it cool before using. Tip
For a richer consistency, add a tablespoon of crème fraîche or a little butter.
Caramel Sauce
A buttery caramel-flavored sauce, perfect for puddings, brownies, or ice cream.
Ingredients
150g brown sugar
80g butter
150ml crème fraîche
1 tsp vanilla extract
Melt the butter and brown sugar in a saucepan over medium heat.
Stir until smooth and slightly fluffy.
Add the crème fraîche and vanilla, then cook for another 3-4 minutes until thickened.
Let it cool slightly before serving or refrigerate.
Tip
