Log in o Sign up and enjoy ThermoRecetas

plum coulis

Sauces19 minutes12 people60 calories
1/52/53/54/55/5 (12 votes)
Loading ...

By Ascen Jimenez

plum syrup

This plum coulis It works for a lot of dishes. For toast, for pancakes, to accompany ice cream, to prepare cakes...

It's quite a sauce liquid and the most versatile that is prepared in Thermomix in less than 10 minutes.

Plums, sugar and lemon. These are the ingredients. You will see how easy it is to make and how rich it is.

plum coulis

Print recipe
Save recipe
ClosePlease login

No account yet? Sign up

Delicious plum sauce, ideal for our sweets

plum coulis
  • Ascen Jimenez
  • Kitchen: Modern
  • Recipe type: sauces
  • Calories: 60
  • Rations: 12
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

  • 250 g of plums (weight of the plums already cleaned)
  • 120 g de azúcar blanquilla
  • The juice of lemon 1 / 2

Preparation

  1. Wash the plums well and open them in half to remove the stone. We also remove the tails if they have them.

  2. We put our already clean plums in the glass. We program 5 seconds, speed 7.

  3. We add the sugar and the lemon juice. We program 6 minutes, 80º, speed 3.

  4. When the scheduled time is up, we make sure that the cup is well fitted. Holding the beaker we grind by programming 30 seconds, speed 9.

  5. We put our sauce in a jar or in a jar. Let it cool at room temperature. Then keep it in the fridge until serving time.

More information - sponge cake with plums


Discover other recipes of: Jams and preserves, Sauces

Leave a Comment

Your email address will not be published. Required fields are marked with *

*

*

  1. Responsible for the data: Miguel Ángel Gatón
  2. Purpose of the data: Control SPAM, comment management.
  3. Legitimation: Your consent
  4. Communication of the data: The data will not be communicated to third parties except by legal obligation.
  5. Data storage: Database hosted by Occentus Networks (EU)
  6. Rights: At any time you can limit, recover and delete your information.