Cherry coulis for cake
Description
Colorful cherry coulis — the perfect cake soak and topping. It's incredibly easy to make, you just need the right ingredients. Remember to freeze the coulis before placing it into the cream, otherwise it will melt and break apart.
Instructions
- 1
Step 1
Prepare the listed ingredients. You can use either fresh or frozen cherries, but they must be pitted. You can also make the coulis from canned pitted cherries.
- 2
Step 2
Place the cherries in a saucepan or cauldron, add water and granulated sugar. Put the container on the stove and bring to a boil. Simmer for about 10-12 minutes.
- 3
Step 3
Add agar-agar to the cherry compote and stir thoroughly. Simmer for about 3 minutes. Turn off the heat and let it cool slightly. Remember that agar-agar begins to set at 40 degrees!
- 4
Step 4
Transfer the entire mixture to a deep container and puree it with an immersion blender.
- 5
Step 5
Line the mold you'll use to freeze the coulis with plastic wrap, letting it extend up the sides. Pour in the cherry mixture and place the mold in the freezer for about 1-2 hours.
- 6
Step 6
After the specified time, remove the mold and peel the film off the kuli.
- 7
Step 7
Cherry compote can be layered into the cream. If you plan to prepare the cake a bit later, wrap the compote completely in plastic wrap and store it in the freezer.