We Love Cooking! + vanilla extract

:: Blackberry Coulis

The weekend we went blackberry picking I sacrificed making blackberry jam so that we could make this coulis. Unfortunately there just wasn't enough to make both and the thing about coulis is that it can be used in more than one recipe, it's essential for the blackberry cupcakes I'll be posting tomorrow and perfect for the delicious blackberry mess which I submitted as my recipe for the November edition of Irish Tatler. After a long walk over Howth hill the other day, it seems like there is still a huge amount of berries still ripe for the picking. I may just have to go and get some to make some jam during the week.

Blackberry Coulis

(Recipe from BBC Good Food)
Blackberry coulis is a wonderfully versatile fruity sauce which is perfect for a wide variety of desserts. The coulis also freezes extremely well and should last for up to 3 months in the freezer.

Makes about 150ml/¼ pint
250g blackberries
50g golden caster sugar
½ tsp vanilla extract

Put the blackberries and sugar into a small pan with 100ml/31⁄2fl oz water. Bring to the boil, then simmer for 5 mins until the fruit is soft. Stir in the vanilla, remove and cool a little.
Tip the contents of the pan into a blender or food processor, and whizz to a purée, then strain through a sieve, rubbing it through with the back of a ladle or spoon. Serve warm or chilled. Keeps in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months.

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:: Blackberry Coulis + vanilla extract