It is the time of year when entire flats of berries are consumed in a matter of days. The neighborhood farmers markets are overflowing with abundance. The diversity of fruit and veg is something magical to behold.
In the last week there have been three kinds of raspberries (red, golden, and black cap), tay berries, strawberries, and the first of the blueberries. They are eaten so quickly it is difficult to find time to cook with them. Usually these precious fruits are preserved to enjoy on toast and in trifles through the winter.
Coulis is a nice easy thing to do with berries. I like to fold it into an eton mess or a vanilla ice cream. The tart zing of the berry sauce coupled with the cold sweetness of the dessert is a delightful flavor combination. If you are feeling extra ambitious lemon curd folded into either treat adds another level of depth and complexity.