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Expressly created for Chef Peter Max Rubin's Sweet Cornmeal Cake. Top with a scoop of Chef Peter Max Rubin's Chevre Ice Cream and drizzle the coulis around. For a real treat, top with diced/sliced figs and a sprig of mint…YUM!

Blackberry and Honey Coulis

blackberry_and_honey_coulis
  • Prep Time: Less than 15 Minutes
  • Cook Time: Less than 30 Minutes
  • Level: Intermediate
  • Course: Dessert
  • Serving Size: Yield 1 cup
Ingredient Description:
1/4 c. honey
12 oz. blackberries
2 tsp. fresh lemon juice

  1. In a 4-qt. sauce pan with slide nonstick over medium high heat, add the honey.
  2. Let the honey boil for 2 minutes, then add the berries.  Turn heat to medium-low.
  3. Cook the berries until they are completely broken down, about 15 minutes.
  4. Add the lemon juice.  Strain out the seeds.
  5. Slice Sweet Cornmeal Cake (goes with so much more!) into 1/2-in. pieces.  Top with a scoop of Chevre Ice Cream and drizzle the coulis around.  Top with diced/sliced figs and a sprig of mint.