Blueberry coulis
Forager Chef · 4 min video
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Read about blueberries in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 sprig mint
- ginger
- 4–5 whole allspice berries
Make an herb bouquet: a sprig of mint (or tarragon), a few slivers of ginger, four or five allspice berries and an inch of cinnamon.
Building the herb bouquet
- 1 piece cinnamon
- frozen wild blueberries
- dry white wine
- maple syrup
Combine the blueberries, herb bouquet, a splash of dry white wine and maple syrup.
Bring to a simmer with the bouquet kept under the liquid; simmer a while, then cool with a lid on to infuse.
- coconut oil
Remove the bouquet, put the berries in a blender and blend with the coconut oil.
- lemon juice
- lemon zest
Season the strained coulis with a splash of lemon juice and a little lemon zest, without pureeing the zest; chill.
- fresh blueberries
- creeping bellflowers
Serve with the sauce underneath and fresh blueberries on top, garnished with edible flowers.
Serving with fresh berries