Chapter 5 — Fruit Fillings & Coulis

Raspberry Coulis

A smooth raspberry sauce with bright flavor and soft texture.

Perfect for plated desserts, cheesecakes, mousse cakes, tarts, and ice cream.

Ingredients

• 400g raspberries

• 200ml water

• 100g sugar

• ½ lemon juice

Cornstarch Slurry

• 20g cornstarch

• enough water to make a paste

Before You Start

• Stir cornstarch completely smooth before adding

• Straining removes seeds for a smoother coulis

• Thickness can be adjusted depending on use

Method

1. Cook the Fruit

In a saucepan, combine:

• water

• sugar

• lemon juice

Bring to a boil.

Add raspberries and return to a gentle boil.

2. Strain

Pass the mixture through a chinois or fine strainer.

👉 This creates a smooth sauce without seeds.

3. Test the Texture

Test the consistency by placing a small dot of coulis onto a flat surface or plate.

👉 The coulis should hold softly without spreading too thin.

4. Adjust Thickness

Return the coulis to low heat.

Add cornstarch slurry gradually while stirring continuously.

Bring back to a gentle boil until slightly thickened.

What to Look For

• smooth texture

• vibrant color

• balanced sweet-tart flavor

• lightly thickened consistency

Common Mistakes

• adding dry cornstarch directly → lumps

• overcooking → dull flavor and color

• skipping straining → rough texture

Important Insight

A coulis should remain fluid and elegant — not thick like jam.

The purpose is to enhance desserts, not overpower them.

Ways to Use Coulis

• plated desserts

• cheesecake

• mousse cakes

• panna cotta

• ice cream

• pavlova

Pineapple Compote | Fruit Compote

A soft fruit filling with bright pineapple flavor and gentle sweetness.

This compote works well in cakes, pastries, tarts, yogurt, and dessert fillings.

Ingredients

• fresh pineapple, chopped

• sugar (adjust to taste)

• lemon juice

Before You Start

• Pineapple naturally contains a lot of water

• Sugar helps draw out moisture from the fruit

• Lower sugar creates a fresher fruit flavor

Method

1. Prepare the Fruit

Combine chopped pineapple with sugar.

Let the fruit rest until the sugar begins dissolving naturally into the fruit juices.

👉 This helps soften the fruit before cooking.

2. First Cooking

Add lemon juice.

Cook over medium heat for about 20 minutes.

3. Resting Stage

Turn off the heat and allow the mixture to cool completely.

You may leave it overnight at room temperature if preparing for a second cooking.

👉 This resting stage deepens the flavor and improves texture.

4. Second Cooking

Cook again for another 20 minutes until the compote thickens slightly.

What to Look For

• soft fruit texture

• glossy appearance

• concentrated pineapple flavor

• lightly thickened consistency

Common Mistakes

• cooking too aggressively → dull flavor

• too much sugar → overpowering sweetness

• skipping resting stage → less developed flavor

Important Insight

Cooking fruit in stages helps preserve flavor while slowly concentrating the natural juices.

Lower sugar allows the pineapple flavor to remain fresh and balanced.

Ways to Use Compote

• cake filling

• tart filling

• yogurt topping

• plated desserts

• breakfast pastries

Fruit Compote Variation

This method can also be used with:

• peaches

• berries

• apricots

• mango

• plums

Different fruits release moisture differently, so sugar and cooking time can be adjusted depending on the fruit and desired texture.