Using raspberry coulis in desserts and meat dishes 

Strawberry compote (coulis) for cake

You've probably come across the terms “coolie” and “kompote” more than once in recipes for modern desserts? This is the name of the jelly layer for cakes and pastries, which is most often made from berries or fruits.

Kuli is a homogeneous layer of puree with sugar and thickener. If it is not homogeneous, but with pieces of fruit, then it is usually called compote. Desserts with them look very elegant when cut. Such jelly layers add color, taste, and aroma, so they should definitely be in your recipe box.

Today I will tell you how to make strawberry coulis for a cake - a recipe from frozen strawberries (you can cook it the same way from fresh strawberries or use any other berries). A slight sourness will help you refresh the taste of your usual sponge or mousse cake. By experimenting with other types of berries, you can make homemade cakes with different flavors every time.

Preparation

If the strawberries are fresh, cut off the stems. If frozen, defrost (save the juice).

Soak gelatin in ice water. For fresh strawberries, 6 g of gelatin is enough; for frozen, take 8 g, as there is more liquid.

Puree the strawberries with a blender. After this, you can grind through a fine mesh sieve if you want to get rid of the seeds (for strawberries this is not necessary, but for, say, raspberries or blackberries, it will not be superfluous).

Pour about 1/2 of the puree into a saucepan. Add sugar - the amount is at your discretion, everything depends on your berry, if it is sweet, then you can skip the sugar altogether, and if it is very sour, then add a little more. Bring to a boil and remove from heat.

Dissolve the swollen gelatin in the hot puree. Then pour in the reserved 1/2 of the puree. This way you will not lose the color and aroma of the berries, the strawberries will smell delicious and will not be digested into compote. Mix everything thoroughly.

Cover the molding ring (as a rule, they take a ring slightly smaller than the diameter of the baked cake layers, in the photo the diameter is 18 cm) with cling film and place it on the board. If you have silicone molds of the appropriate size, you can use them. You can prepare one mold or divide the berry puree equally into two molds, then you will get thinner layers in the cake.

Pour the puree into the molds. As a rule, the thickness of the layer should be within 5 mm - focus on this indicator.

Place in the freezer for 3-4 hours. There it will become icy.

When the strawberry compote (coulis) is completely frozen, remove the ring. In this frozen state, the strawberry jelly cake can already be placed in the cake as a layer. While the dessert sits (usually for at least 2 hours), the layer will have time to defrost on its own.

It can be placed between layers of cream, but provided that it is dense and tolerates contact with gelatin (for example, it will be good with cream cheese). This filling smells delicious of berries, is elastic and looks appetizing when cut. Delicious cakes to you!

Source

Elena Nikiforova, chef of the Shinok restaurant (Moscow):

“Raspberries are one of my favorite berries. I love it for its aroma and crazy taste. You can do anything you want with it, except for one thing: you shouldn’t cook it; when cooked, it immediately changes color to grayish. Overcooked raspberries also lose their flavor (although the aroma remains). My grandmother made raspberry and gooseberry jam (one complemented the other well, the raspberry gave sweetness and aroma, and the gooseberry gave acidity and berries), but as soon as it was left too long, the color of burnt sugar appeared. So she said that it shouldn’t come to this. She cooked it like this: boil, cool, boil again, cool, boil a third time - and into jars.

Raspberries are practically not washed; they immediately lose their shape and release juice. You can safely not wash it; it is a naturally powerful antiseptic.

The range of uses for raspberries is very wide. Due to its brightness, it dominates over other products, imparting its aroma and taste to them. We always have raspberry sauce in our restaurant. We simply swirl raspberries with sugar, leave at room temperature until the sugar dissolves, and serve with dumplings, desserts, ice cream, and cheeses. Raspberries go well with dairy products - cheeses, cottage cheese and desserts based on them.

You can make a sauce in olive oil with Dijon mustard with the addition of raspberry puree plus salt, pepper, lemon juice - this is an ideal dressing for any vegetable salad, you can also add some meat.

When we puree raspberries for sauce, it is better to strain out the seeds: you can rub them with a whisk through a fine sieve so that the liquid goes away and the seeds remain. If not removed, they can give the sauce a piebald tint.

Strawberry coulis

Quick Cake Without Bake. Cream + Cookies

Fydzhyn (Ossetian meat pies)

Ice cream Sundae. Just Three Ingredients

Ice cream in 1 minute

Instead of Pies. Rolls in the Oven with 2 Fillings

Ingredients

general information

Total cooking time

1 h

Active cooking time

15 minutes

Complexity

Easy

Recipe ingredients:

Chocolate cake

• 110 gr. unsalted butter, melted and cooled slightly + extra for greasing pan
• 1 tbsp. all-purpose flour (see note) + extra for dusting pan
• 1 tbsp. Sahara
• 0.5 tbsp. cocoa powder
• 1 tsp. soda
• 0.5 tsp. baking powder
• 0.5 tsp. coarse salt
• 0.5 tbsp. curdled milk or kefir, room temperature
• 1 large egg at room temperature
• 1 tsp. vanilla extract

Raspberry mousse

• 1 and 1/4 tbsp. (about 140 g.) frozen raspberries, defrost
• 1 tbsp. Sahara
• 0.5 tsp. salt
• 1 sachet (7 g) gelatin powder
• 110 gr. cream cheese, room temperature
• 0.5 tbsp. sour cream, room temperature

Step-by-step recipe with photos

Soak leaf gelatin (6-8 g) in a bowl of cold(!) water.

Advice.

If you are using powdered gelatin rather than sheet gelatin: soak it in a small amount of liquid (proportions 1:6) and leave for 45-60 minutes to swell. Heat the swollen gelatin over low heat until dissolved, without allowing it to boil.

Thaw the strawberries and puree them in a blender. Mix pectin (12 g) with sugar (50-60 g). Place part of the strawberry puree (100 g) in a small saucepan and heat to 40°C.

Bring the puree to a boil, stirring constantly with a silicone spatula, and remove from heat.

Add the squeezed sheet gelatin (or powdered gelatin solution) and mix well.

Add the remaining strawberry puree (150 g) and mix well again until smooth.

Place a cake ring covered with cling film or a portioned silicone mold (depending on the recipe) on a flat, flat surface (for example, a cutting board). Pour strawberry puree into a 5mm thick ring.

Tart with almond cream and raspberry coulis

This tart cannot be called easy to prepare. But if you take the risk, you won’t regret a minute! Your family and friends are guaranteed to be delighted with this combination of flavors! Let's get started?

Print recipe

Tart with almond cream and raspberry coulis

Ingredients

Sand base

• 150 grams Wheat flour
• 90 grams Butter
• 0.5 pcs. Egg
• 50 grams Powdered sugar
• A pinch of salt
• 25 grams almond flour
• 0.5 sachet Vanilla sugar

Almond cream

• 60 grams Butter
• 60 grams Sugar
• 60 grams almond flour
• 0.5 pcs. Egg
• 2 tsp Lemon zest
• 2 tbsp. Lemon juice

Raspberry coolie

• 250 grams Raspberry puree
• 30 grams Sugar
• 5 grams Gelatin

Raspberry mousse

• 150 grams Raspberry puree
• 25 grams Sugar
• 5 grams Gelatin
• 3 pcs. Egg yolks
• 220 grams Cream 33%

Instructions

1. First of all, let's prepare the dough for our shortbread base. Let's collect the necessary ingredients: flour, butter, egg (beat the yolk and white with a fork in a separate bowl), powdered sugar, almond flour, vanilla sugar and a pinch of salt.
2. Mix the dry ingredients of the dough: wheat and almond flour, powdered sugar, vanilla sugar and salt.
3. Place cubes of cold butter into the resulting mixture and begin to quickly rub it with your hands.
4. We get this kind of butter-flour crumb. We try to ensure that no large pieces remain. We do this process quickly enough so that the paste does not “float” under the warmth of your hands!
5. We begin to add the scrambled egg a teaspoon at a time and knead the dough. We don't need the whole egg, half of it will be enough! Spread the dough with your palms on the surface of the table and put it back into a bun. This procedure must be repeated 3-4 times... An important point in kneading the tart base!!!
6. Roll out the dough between two sheets of parchment to 5mm thick. Place in the refrigerator for 30 minutes!
7. In the meantime, let's prepare the almond cream - frangipane. For it we will need: butter, sugar, almond flour, egg and lemon (we will need zest and juice).
8. Combine softened butter with sugar and beat with a whisk until white. Add almond flour and bring until smooth.
9. Add lemon zest and juice to the mixture. Mix carefully.
10. Mix the rest of the egg from the sand base and another one into our cream and beat well with a whisk. Our cream is ready!!!
11. Now we take our tart base out of the refrigerator, remove it from the parchment paper and place it in a springform pan, carefully forming sides 3-4 centimeters high.
12. Distribute the cream in the middle of the base and place in an oven preheated to 170 degrees for 30 minutes!
13. Let's prepare raspberry coulis. For it we need the raspberries themselves (I used frozen ones). It is necessary to defrost it and puree it in a blender. Then pass through a sieve to remove the seeds.
14. Pour gelatin with a small amount of water at room temperature and leave to swell. We select the amount of raspberry puree we need, add sugar and put on fire. Bring to a boil and remove from heat.
15. Add the swollen gelatin and gently stir in the hot mixture so that it dissolves evenly. Set aside the raspberry coulis to cool.
16. Let's prepare raspberry mousse. Let's collect the necessary ingredients. Soak the gelatin in a small amount of water at room temperature.
17. Grind the yolks with sugar until white.
18. Combine the yolk mass with berry puree and put on low heat! With constant active stirring, we bring the mass until it thickens, we try not to overheat so that the yolks do not curdle!!! Remove the mass from the heat and add the swollen gelatin into it. Stir vigorously so that the gelatin dissolves evenly in the mousse.
19. Separately, whip the cream to stiff peaks. We do this very carefully so as not to over-whip the cream and get butter!!! Mix the cream into the yolk-raspberry mass that has cooled to 35 degrees. We remember that it is the cold component that is introduced into the warm one, and not vice versa! It is important!!! Fill a pastry sleeve with nozzle No. 12 with the resulting mousse. Put it in the refrigerator while we assemble our tart!
20. All the components of our tart are ready and we can assemble it! Carefully cover our cooled base with almond cream with a thin layer of raspberry coulis and put it in the refrigerator for 20-30 minutes so that the coulis hardens.
21. On top of the frozen coolie we plant “towers” ​​of raspberry mousse in a circle. This way we fill the entire surface of the tart. Place in the refrigerator for another 1-2 hours to harden the strawberry mousse. The tart is ready!!!
22. Enjoy your tea!!!

Mousse cake with berry coulis

Mousse cake with berry coulis is an unusual, very bright holiday dessert with great taste and high nutritional value. Preparing the dessert according to our recipe involves several stages: preparing the coulis, baking the sponge cakes, making the mousse base and assembling the cake.

Sponge cakes are one of the best bases for any cake or pastry. The dough turns out incredibly fluffy, aromatic and tasty. They are prepared very simply from three basic products - eggs, flour and sugar. It is only important to maintain the proportions of the ingredients and beat the dough well.

We suggest making berry coulis from strawberry puree, because this sweetness is loved by many and goes well with both sponge cake and curd mousse.

The mousse is based on soft cottage cheese and whipped cream. Thanks to the combination of these products, the mass is almost weightless and incredibly delicate in taste.

We invite you to familiarize yourself with the recipe for mousse cake with berry coulis with photos of the step-by-step process.

Step-by-step preparation of mousse cake with berry coulis

1. First of all, we prepare sponge cakes. At home, we bake them the day before so that the biscuit ripens within 24 hours, or we buy the finished product at the store. Next we prepare the coolies. First, pour 10 g of gelatin with a small amount of warm water (25 ml). When all the granules have swollen, dissolve in a water bath until smooth.

2. Before preparing the mousse cake with berry coulis, carefully rub the finished strawberry puree through a sieve to remove any lumps and seeds. The mass should be as clean and homogeneous as possible. If the puree is not sweet, then add sugar mixed with starch. Place the resulting mixture on the stove and heat it over low heat to approximately 60 degrees. In this case, it is necessary to stir thoroughly so that lumps do not form. The sugar should completely dissolve.

3. Prepare a springform pan for desserts - cover it with cling film on all sides. Next, according to our recipe for mousse cake with berry coulis, combine the berry mass with the gelatin mass and pour it into the mold. Then put it in the freezer for 4 hours.

4. Frozen coolies should not be taken out of the freezer in advance so that they do not defrost. It's better to do this just before assembling the cake in layers.

5. Let's start making mousse for the berry coulis cake. Combine the cottage cheese in one deep container along with sugar and thoroughly beat with a submersible blender. The mass should become homogeneous and without grains. To ensure that the sugar is completely dissolved, you can beat it in several passes, letting the mixture sit for a while.

6. Separately whip the chilled cream. In order for this product to whip well to a soft foam, the dishes and mixer attachments must be cold, clean and dry. After this, carefully add the cream into the curd mass.

7. According to our step-by-step recipe for mousse cake with berry coulis, pour the remaining gelatin (20 g) into 60 ml of water, let it swell and dissolve. Then add to the mousse and bring until smooth.

8. Now let's start assembling the mousse cake with berry coulis. To do this, we use a split mold of suitable diameter and height. The first one will be the sponge cake. Its thickness depends on the preferences of the cook, but it is not advisable to make it thinner than 1.5 cm. Please note that the diameter of the cake should be slightly smaller than that of the mold so that a centimeter layer of mousse can be made on the sides.

9. Fill the top with curd mousse - take a third of the total mass. To ensure even distribution, you can shake the pan a little.

10. Take out the coolies, remove them from the cling film and carefully place them in the mold. Next, alternate a layer of mousse (half of the remaining volume), a sponge cake (possibly thinner than the first) and the remaining mousse. It is advisable to perform these actions as quickly as possible, because... the airy curd mass can thicken quickly.

11. Place the resulting workpiece in the freezer for 60 minutes. During this time, all layers will set and the cake will take on a stable shape.

12. Take out the mousse cake with berry coulis. Melt a bar of chocolate - milk or black - in a water bath or in the microwave. If desired, you can add a little butter. Place the resulting mass in a cooking bag and randomly pour thin strips over the top surface of the cake and sides. You can also decorate the top with sprinkled sugar.

13. This mousse cake is stored in the freezer. Half an hour before serving, place it in the refrigerator.

14. Festive mousse cake with berry coulis is ready! Serve it as a dessert for any holiday or tea party. This dessert will certainly captivate all guests.

See also video recipes:

1. Strawberry mousse cake

2. Red Velvet Mousse Cake

Source

Comments15

Hello! Please tell me, is it possible to replace raspberries with cherries without changing the proportions of ingredients? Will the mousse and confit harden to the degree needed? After all, cherries contain more liquid than raspberries. Thanks in advance for your answer Reply Hello, Victoria! Thank you for your question and interest in the recipe! Yes, raspberries can be replaced with cherries without changing the proportions. Everything will freeze perfectly. ReplyGood day, Larisa! Is it possible to neglect and not use a border of savoiardi cookies, or will the cake not be able to maintain its geometry? I would like to just collect it in a culinary ring, and when the cake hardens, line the sides, for example, with cheese cream! Reply Hello, Anastasia! Thank you for your question! I'm not sure that the cake without cookies will hold its shape well, since the gelatin is only in the delicate raspberry mousse. Reply Thank you!? Reply Hello! If I don't add coconut flakes, do I need to replace it with something in the recipe? Reply Hello, Gelena! You don't have to add coconut flakes. There is no need to replace it with anything. ReplyGood day, Larisa! I recently found your site, I really like the way you present the recipes and the visual photos. I’ve already tried to cook something and it worked! I have a few questions about this dessert. What diameter is your biscuit tin, considering that it is 22 cm for assembly? Can I use pureed frozen raspberries for raspberry puree? And lastly: Do you do all the processes (baking the sponge cake, mousse, cream, assembly) within one day or split it into several? Reply Hello, Natalya! Thank you very much for your feedback and kind words, I really appreciate it! Thank you for your questions. We bake the sponge cake in a mold with a diameter of 20 cm, I have already made a note in the recipe. Yes, you can use frozen berries for puree, I do this often

It is important that after you grind the berries with a blender, rub the resulting mass through a sieve. Raspberries and blackberries have a lot of seeds; in currants, blueberries, cranberries, lingonberries - skin

Yes, I generally puree any berries after the blender, then the puree turns out homogeneous, and the mousses in the cakes are beautiful. Reply Thank you very much for your answer! I will make it - it turns out to be a very presentable cake) Reply Larisa on the question of cream cheese cream.... You advised me to look in the cake (Chocolate sponge cake with curd cream and cherries.) So there you can see that the cream is added in a semi-whipped state, and the recipe says to add chilled cream. I added chilled liquid cream, maybe that’s why the cream not whipped to a stable state? Or an error in technique, or an error in the recipe? Reply Hello, Natalya! There is no error in either the technique or the recipe. Let us admit one thought: cream producers may be different. The photo shows cream from the refrigerator in a steamy bowl. The cream I use is not liquid. I am absolutely honest and don’t have to prove anything. Try a different cooking technology, the one that suits you best. Reply Sorry, I in no way wanted to offend you or force you to prove anything. You can find out what kind of cream you use, because... I plan to make this cake again. Very tasty, but my appearance is... leaves much to be desired. I used Petmol 33% cream. Reply Hello, Natalya! I use Selyanskie 33% cream, it works very well. I assume that the assortment in our stores will be different. I think, as you suggested, you should whip the cream separately and add it to the cheese mixture. ReplyThank you for your answer and for your recipes. Answer

Step-by-step recipe with photos

And now that we know exactly how much strawberry mass we need for compote and coulis, we can talk about how much berries, sugar and gelatin (or other gelling substances) to take. Let's roughly assume that grams of strawberries are equal to milliliters, okay? This means I need 300 ml plus 400 ml plus about 100 grams of berries, which I can cut into small pieces in compote. In total, I need 800 g of strawberries. But this is without tails and without damaged places. This means that with tails and not disassembled, I need 900-1000 grams. Is the logic clear?

How to make compote for a cake

Sponge cake with mascarpone and strawberry-basil jelly

For greater variety, I will give you recipes for jelly not only with gelatin, but also with pectin, which I personally use quite often, and not only because I am a vegetarian and do not eat gelatin, but also because I like the structure of such jellies more. It is softer, more pliable, and its taste is purely fruit and berry, without any admixture of animal odors characteristic of gelatin, especially if it is not of very high quality.

Berry jelly layer (coolie)

Classics of the genre. In world confectionery practice, the jelly layer is usually called coolie . Although there are many more name options. But now we’re not talking about the name. Now about the content.

Mousse cake with pomegranate jelly

Compound:

for a ring with a diameter of 18-20 cm

To make your own berry puree, puree the berries in a blender and rub through a sieve.

Berries can be either fresh or frozen.

Depending on the acidity of the berries, vary the amount of sugar. For example, for currants you may need up to 100 grams. Sahara.

Recipe:

If you take 2 smaller molds, you can make 2 thin jelly layers from the same ingredients.

How to assemble a jelly cake

Keep in mind that the diameter of the jelly should be about 1 cm smaller than the cake itself. Pipe a ring of cream along the edges of the jelly layer.

Cake-log Raspberry-Anise - If you believe, the fairy tale will come to life... - LiveJournal

In the pre-Christmas rush, I really wanted to shake off the old days and write a recipe on LiveJournal.
I thought for a long time about what recipe to share with the readers (this year there were a surprising number of them), and I decided to share one of my favorites :)

A cake that has already lived its own history. I wrote about this cake, showed it at master classes in Moscow and Kiev, it participated in the “Anis del Mono” competition of Spanish professionals (and this work opened many previously closed doors for me, including a professional Spanish magazine , one of the best in Europe), and I think thanks to this cake, many of my students reconsidered their prejudiced attitude towards anise, judging by the frequency of its appearance in my feed.

To my pride, even ardent anise-lovers praise it. For a long time I was looking for exactly the right amount of it, at which the aroma of anise would be subtle, light, barely noticeable, but necessary.

In our last year at our school, we made this cake rectangular, in the shape of a Christmas log (by the way, a good alternative for those who don’t have molds for logs), decorated with “runners” of red-dyed white chocolate (excellent work by our Anya atsoy

.

And this is what happened:

Cake Raspberry-Anise (frame 30x40, height 4.5 cm)

Emmanuel sponge cake with raspberries and anise

250 g eggs 130 g invert sugar 250 g flour 45 120 g caster sugar 3 g salt 10 g baking powder 80 g milk 200 g melted butter 70 g frozen raspberries 70 g pine nuts

Mix all ingredients except raspberries and nuts with a whisk or in a mixer with a spatula attachment, pour onto a baking sheet, cool for min. 4 hours. Sprinkle with nuts and frozen raspberries, bake at 180C for 15 minutes.

Milk chocolate and raspberry Supreme

Cream anglaise

125 g cream 125 g milk 50 g yolks 25 g sugar

Heat the cream and milk to 50C, pour in the yolks, mashed with sugar, cook to 82C. Use immediately.

Supreme

250 g crème anglaise 250 g raspberry puree 480 g milk chocolate 150 whipping cream 4 g gelatin

Make a ganache from chocolate and hot crème anglaise with added gelatin, add raspberry puree. Cool to 28C, mix with whipped cream.

Pour onto biscuit and freeze.

Raspberry coolie

375 g raspberry puree 90 g sugar 6 g NH pectin 6 g lemon juice

Heat raspberry puree with 60 g of sugar. Mix 30 g of sugar with pectin, add to puree, heated to 40-45C. Boil, add lemon juice. Spread over Raspberry Supreme.

White chocolate mousse with anise

300 g milk 23 g liqueur Pastis (RIcard) 7 g anise seeds 15 g gelatin 645 g whipping cream 480 g white chocolate 30 g cocoa butter

Infuse milk with anise for min. 12 hours. Strain, adjust weight. Heat milk, add gelatin. Melt cocoa butter and add to chocolate. Make ganache from milk and white chocolate. Add liqueur, cool to 28C, mix with whipped cream.

Pour over raspberry coulis.

Velor mixture

150 g white chocolate 100 g cocoa butter White coloring

For decoration: White chocolate, red fat-soluble dye, gold powder, edible gold, anise seeds

More photos:

Raspberry

This recipe will allow you to prepare raspberry compote with the ideal consistency for cakes and with a pleasant tart taste of the berry.

The raspberry filling is less textured than the cherry or strawberry cake component, as it must be strained to remove the seeds.

Composition of ingredients

To prepare the filling for the confectionery product you will need raspberries. High-quality berries should not be wet, have mold or traces of pests. Also, good fruits are not deformed. The color is uniform from pink to dark crimson without splashes of black or green. Fresh raspberries can be replaced with frozen ones. For 1.5 cups of compote you will need 0.5 kg of berries.

Compote for a cake is a filling that requires stabilization. This recipe uses cornstarch to achieve these goals. A high-quality product of uniform white color, a yellowish tone is also allowed. There should be no smell or taste. When squeezing the product in your hands, there should be no crunching sound, which indicates the presence of mineral additives. For 1.5 cups of cake filling you will need 31 grams of cornstarch.

The raspberry filling also includes:

How to serve a dish

Raspberry compote goes great with white chocolate, cocoa or matcha sponge cake. Also, the summer berry filling will fit perfectly into a pear mousse cake, a mousse product with lychee and rose water, or a pistachio cake.