Caramelized Passion Fruit Coulis
A silky, golden sauce that brings a burst of tropical sunshine to any dessert. The bright tang of passion fruit balanced with deep caramel creates an irresistible topping for ice cream, cheesecake, or panna cotta. Simple, stunning, and ready in 20 minutes.
🛒 Ingredients
2 servings
- 100 g (½ cup) granulated sugar
- Pulp of 4 ripe passion fruits
- 120 ml (½ cup) hot water
- 1 tbsp fresh lime juice
- ½ tsp vanilla extract
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Directions
- 1
Place the sugar in a heavy-bottomed saucepan over medium heat. Let it melt undisturbed until it turns a deep amber caramel — do not stir.
- 2
Remove from heat and carefully pour in the hot water in a thin, steady stream, standing back as it will bubble vigorously. Return to low heat, stirring until all caramel crystals dissolve.
- 3
Stir in the passion fruit pulp, lime juice, and vanilla extract. Simmer over low heat for 8–10 minutes, until the coulis thickens slightly and coats the back of a spoon.
- 4
Strain through a fine sieve for a smooth sauce, or keep the seeds for a rustic texture. Cool completely before serving.
💡 Chef's Tip
Swap the water for fresh orange juice for a richer, more complex flavour. Store in an airtight jar in the fridge for up to 5 days.
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