We made a luscious blackberry coulis using Driscoll’s Organic Blackberries to layer on the bottom of the Crème Brûlée for a tart berry surprise. This versatile berry-forward sauce can be used on top of pie, on ice cream, or on top of pancakes!
Watch how we made a Blackberry Coulis Crème Brûlée here!
- 2 (6 ounce) containers Driscoll’s Organic Blackberries, plus more for serving, plus more for serving
- 1/ 4 cup fresh orange juice (reserve the zest before juicing)
- 1/ 3 cup sugar
- pinch of salt
- 2 teaspoons fresh lemon juice
To make the coulis add the blackberries, orange juice, sugar and salt to a small saucepan and bring to boil over medium heat. Reduce heat to a simmer and cook, stirring often, for about 10-15 minutes, or until the berries begin to break down and a syrupy liquid has formed.
Let cool slightly, then process in a high speed blender until smooth. Strain through a fine mesh strainer, then stir in fresh lemon juice. Let cool completely before using.