Mary Berry Blackcurrant Coulis

Bold, vibrant, and packed with fruity intensity, this Mary Berry Blackcurrant Coulis is a versatile sauce that brings a tart-sweet balance to both desserts and breakfast dishes. Perfect for drizzling over panna cotta, ice cream, yogurt, or pavlova, this coulis is a quick and elegant way to elevate any plate. Mary Berry’s version uses minimal ingredients to let the natural flavor of blackcurrants shine through.

What is Mary Berry Blackcurrant Coulis?

The Mary Berry Blackcurrant Coulis is a smooth fruit sauce made by simmering blackcurrants with sugar and water, then sieving to remove skins and seeds. It’s intensely fruity, slightly tart, and designed to complement rich or creamy dishes. The coulis can be served warm or cold, and it stores well—making it ideal for preparing ahead of time.

Other Popular Recipes

• Mary Berry Summer Fruit Terrine
• Mary Berry Vegetable Quiche
• Mary Berry Fork Biscuits
• Mary Berry Steak Marinade

Why You Should Try This Recipe

• Simple and quick to make – Done in under 15 minutes.
• Naturally vibrant color – Adds elegance to any dessert.
• Strong fruity flavor – Complements creamy or sweet dishes.
• Great use for fresh or frozen blackcurrants – Ideal for summer harvests or freezer finds.
• Freezer-friendly – Make a large batch and store for later.
• Dairy-free and gluten-free – Suitable for many diets.

Ingredients Needed to Make Mary Berry Blackcurrant Coulis

Makes about 200ml

• Blackcurrants – 250g (fresh or frozen)
• Caster sugar – 75g (about ⅓ cup)
• Water – 2 tablespoons
• Lemon juice – 1 teaspoon (optional, to brighten flavor)

Equipment Needed

• Small saucepan
• Fine mesh sieve or strainer
• Wooden spoon
• Bowl or jug (for collecting the coulis)
• Airtight container (for storing)

Instructions to Make Mary Berry Blackcurrant Coulis

Step 1: Cook the Blackcurrants

• Place blackcurrants, sugar, and water into a small saucepan.
• Heat gently over medium heat, stirring occasionally, until the sugar dissolves.
• Simmer for 5–7 minutes, or until the blackcurrants burst and become soft.

Step 2: Blend and Strain

• Optional: Blend the mixture with a hand blender for an extra-smooth texture.
• Pass the cooked fruit through a sieve into a bowl, pressing with the back of a spoon to extract all the juice.
• Discard the skins and seeds left in the sieve.

Step 3: Finish and Store

• Stir in lemon juice to enhance brightness (optional).
• Let the coulis cool completely, then pour into a clean jug or storage container.
• Use immediately or refrigerate for up to 5 days.

What Goes Well With Mary Berry Blackcurrant Coulis

• Vanilla panna cotta – A classic pairing with tart coulis.
• Cheesecake – Adds sharpness to balance creamy filling.
• Ice cream or sorbet – Drizzle over scoops for color and contrast.
• Yogurt or porridge – Swirl in for a fruity breakfast.
• Pavlova or meringue nests – Cuts through the sweetness beautifully.
• Lemon drizzle cake – A spoonful makes it extra special.
• Goat cheese starters – A savory twist with rich cheese.

Expert Tips for Making the Best Mary Berry Blackcurrant Coulis

• Use fresh blackcurrants when in season – For the best flavor and texture.
• Adjust sugar to taste – Add more if you prefer it sweeter.
• Don’t skip the sieve step – It’s key for a silky-smooth finish.
• Add a splash of cassis liqueur – For an adult-friendly twist.
• Blend before straining – Helps get every drop of juice.
• Cool before storing in glass – To avoid cracking containers.
• Freeze in ice cube trays – For easy single-portion use.

Easy Variations of Mary Berry Blackcurrant Coulis

Try these flavorful adaptations to switch things up:

• Mix with other berries – Add raspberries or redcurrants for complexity.
• Infuse with fresh mint or basil – For a herbal undertone.
• Use honey instead of sugar – For a natural sweetener option.
• Add orange zest or juice – For a citrusy twist.
• Make it spicy with black pepper or ginger – Pairs well with chocolate desserts.
• Use as a cocktail drizzle – Adds bold berry flavor to drinks.

Best Practices to Store Mary Berry Blackcurrant Coulis

• Cool completely before storing – Prevents condensation.
• Refrigerate in an airtight jar or container – Lasts up to 5 days.
• Freeze for longer storage – Keeps well for up to 3 months.
• Label and date the container – Especially if freezing.

Best Practices to Reheat Mary Berry Blackcurrant Coulis

• Use low heat on the stove – Stir gently until just warm.
• Microwave in short bursts (10–15 seconds) – Stir between each.
• Avoid overheating – Preserves flavor and texture.
• Serve warm over desserts – Especially good with cold dishes like panna cotta.

How Can I Make Mary Berry Blackcurrant Coulis Healthier?

• Reduce the sugar slightly – Especially if using very ripe berries.
• Use honey or agave syrup – Natural sweeteners work well here.
• Skip the optional lemon juice – If you’re watching acidity.
• Use only water and berries – For a pure fruit coulis.
• Serve with yogurt or oatmeal – For a naturally balanced breakfast.

Nutrition Value (per tablespoon):

• Calories: 25
• Carbohydrates: 6g
• Sugar: 5g
• Fat: 0g
• Protein: 0g
• Fiber: 0.3g
• Sodium: 1mg

FAQs

Can I make blackcurrant coulis with frozen berries?

Yes, frozen blackcurrants work perfectly. Use them straight from the freezer and simmer until they break down and release their juices.

How do I thicken blackcurrant coulis?

Blackcurrant coulis naturally thickens slightly as it cools. If you want it thicker, simmer a few minutes longer or blend before straining to retain more pulp.

Do I need to strain blackcurrant coulis?

Yes, straining removes seeds and skins, giving the coulis a smooth, elegant texture that’s ideal for drizzling over desserts.

How long does homemade blackcurrant coulis last?

Stored in an airtight container in the fridge, blackcurrant coulis lasts up to 5 days. It can also be frozen for up to 3 months.

Final Words

This Mary Berry Blackcurrant Coulis Recipe is a simple yet powerful addition to your culinary toolkit. Bursting with tart fruit flavor and a rich purple hue, it’s the perfect finishing touch for both everyday and elegant dishes. Easy to make, store, and serve, it’s a must-have for any berry season.

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