I finally managed to make the strawberry puree for desserts… I finally wrote because every time I proposed to make it there was always an unexpected event. The sauce or coulis so-called French, came so good that I recommend making it in abundance because it is excellent for many uses, from tiramisu, to simple custard in a cup, to ice cream or pudding, or add it by spoonfuls on a simple slice of a donut, an experiment already tested and certainly to be redone as soon as possible. I prepared the sauce with the Thermomix for which I insert the procedure with the robot in the post, but also simply in a saucepan, as my daughter did. Let’s see how simple it is to prepare a strawberry puree for desserts.
- 400 g ripe strawberries (cut into pieces)
- 150 g granulated sugar
- 1 lemon juice only (filtered)
- The procedure with the Thermomix
- Wash and remove the strawberry stalks, cut them into chunks, and transfer them to the jug with the sugar and lemon juice.
- Set the Thermomix to 4 minutes, 80 °, speed 4.
- At the end of cooking, pour the sauce to cool and it will be quite liquid in a porcelain bowl or in Pyrex, it will thicken pleasantly.
Method in casserole
- Instead of granulated sugar, use the same amount of powdered sugar.
- Wash the strawberries and remove the stalk, cut them into chunks, and place them in a non-stick pan over very low heat, the strawberries must emit all the water contained. After a few minutes, add the sifted icing sugar and the filtered lemon juice and mix all the ingredients with a whisk and cook for a few minutes.
- Blend the sauce with an immersion blender to make it creamier, or leave it with the pieces of strawberries if you like more.
- Let the strawberry dessert sauce cool before using it to taste.