Change up your coulis with a creamy, dairy addition.
Ever since Renee and Leah wrote this recipe, it’s been hard for me to look past coulis when serving dessert on any Yom Tov. I use both the fruit version and the mango version as a base, and build the dessert up from there, making lots of different variations.
There’s so many things we love about it.
It dresses up any ice cream or sorbet and transforms it into a composed, and not commercial, dessert. Simply add fresh chopped fruit on top.
It’s light and refreshing after a heavy meal.
And it’s freezer friendly. It can live in your freezer forever and is always there to help you out in a pinch.
A note on the Fruit Coulis: I can’t always find frozen cherries. I also find that a full bag of cranberries is too tart for our tastes, but some cranberries are definitely necessary. My usual formula is 2 full 16 oz bags of strawberries and/or cherries (use 2 bags of strawberries if you can’t find cherries) and ½ bag of cranberries.
Last Shavuot, rather than serve the coulis with ice cream, I changed things up and made a dairy cheesecake cream.
Just add fresh fruit and it’s all anyone wanted after that big dairy meal (the cheesecake was barely touched!). If you want, you can also add some crumbs or granola to have that crunch element.
Note: Some will ask if a bar of cream cheese can be used. I find that when using a bar vs. whipped, the cream is “piecey” as the bar doesn’t get whipped in as smoothly.
Coulis with Cheesecake Cream
Ingredients
- 2 cups heavy cream
- 1 (8 oz) container whipped cream cheese
- ½ cup sugar
- zest of 1 lime
- 1 tsp pure vanilla extract or vanilla bean paste
For plating:
- Fruit Coulis
- Mango Coulis
- Fresh mint
Instructions
- Prepare the cheesecake cream. In the bowl of an electric mixer, whip cream until stiff. Add cream cheese, sugar, lime zest, and vanilla. Whip until combined. Add to a piping bag (you will need two piping bags) and seal in container. Keep refrigerated until ready to serve. Can be prepared up to 3 days in advance.
- To plate, spoon some of each flavor of coulis into your bowl or plate. Pipe some coulis into the dish. Add mint or desired toppings and serve.
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