Jills Blueberry Coulis Fresh Berry Sauce Recipes

Steps:

• Combine the blueberries and vanilla sugar in a large heavy saucepan. Add 1 cup water and the lemon juice and bring to a boil over high heat, stirring occasionally. Reduce the heat and simmer for 15 minutes, or until the mixture begins to thicken.
• Remove from the heat and strain through a fine sieve. Cool to room temperature, cover and refrigerate.

Steps:

• Put 1 pint blueberries in food processor, sugar and lemon juice. Strain, press on solids to drain excess juice. Add additional sugar and lemon juice to adjust to taste. Refrigerate. Serve at room temperature. If too thick, add a few drops of water. Stir in 1 pint whole fresh berries immediately before topping dessert.

Steps:

• Blend all ingredients in food processor about 3 minutes. Strain to remove pulp. Refrigerate.

Steps:

• Combine blueberries, sugar, lemon juice, and zest in a small pot and bring to a simmer over medium heat. Cook, stirring frequently, for 5 minutes.
• Stir water and cornstarch together in a small bowl and add slurry to the pot. Cook until the mixture thickens, about 30 seconds.
• Remove the pot from the burner and stir in orange liqueur. Pour coulis into a fine-mesh strainer and use the back of a spoon to force the liquid through. Serve hot or cold.

Steps:

• Put all the ingredients in a small food processor or use a stick blender to blitz until very smooth.
• Set a sieve over a jug. Tip the mixture into the sieve and push through the liquid using a spatula. Discard the seeds. The coulis is ready to use. Will keep refrigerated in an airtight jar for up to two days.

Steps:

• Combine blackberries, sugar, and lemon juice in the bowl of a small food processor. Blend until smooth and sugar has dissolved, 15 to 20 seconds. Adjust sugar if desired, and blend again.
• Strain mixture using a fine mesh strainer to remove seeds. Refrigerate until ready to use.

Steps:

• To make the crêpe batter, sift the flour, sugar, and salt into a bowl and set aside; Combine the egg, milk, butter, and vanilla extract in another bowl and stir until smooth; Add this mixture to the dry ingredients and stir until blended into a relatively smooth batter; Let the batter rest for 30 minutes in the refrigerator; (The batter may be prepared to this point and stored in the refrigerator for up to 12 hours).
• Heat a crêpe pan or small skillet over medium heat; Brush the pan with melted butter; Pour a scant ¼ cup batter into the crêpe pan, swirling and tilting the pan to coat the bottom; Cook (reducing the heat if necessary) until the first side is set and has a little color, about 2 minutes; Use a thin metal or heatproof rubber spatula to loosen the crêpe, and turn it over; Cook on the other side until set and very lightly colored (the crêpe will not be as dark on the second side as on the first), 1 minute more; Stack the crêpes between layers of parchment or waxed paper as you cook.
• To make the cheese filling, purée the cottage cheese and cream cheese in a blender until very smooth; Transfer to a bowl and stir in the sugar, egg, and vanilla extract by hand; Keep refrigerated until you are ready to finish the crêpes.
• Combine the blueberries, ¾ cup of the sugar, and one tablespoon of the lemon juice in a saucepan and bring to a simmer over medium heat; Simmer until the sugar has dissolved, about 10 minutes; Taste the mixture and, if necessary, add more sugar; Continue to heat until any additional sugar is dissolved; Strain the coulis through a fine-mesh sieve (Makes 2 Cups).
• After straining, place the coulis in a clean saucepan and bring to a simmer; Make a slurry by blending 2 teaspoons cornstarch with 2 teaspoons cold water. Drizzle the slurry into the simmering coulis gradually, adding just enough to lightly thicken the sauce.
• Preheat the oven to 400 degrees F; Lightly brush a medium baking dish with melted butter.
• Spoon or pipe about 2 tablespoons of the cheese filling onto each crêpe; Fold each crêpe into quarters, or fold the sides in to the center, then roll each crêpe up; Place the crêpes seam side down in the prepared baking dish; Drizzle with melted butter and bake until very hot, 8-10 minutes.
• Serve immediately, 2 crêpes per serving, with warm blueberry coulis.