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Coulis - how much?

CanadianBakin'

By CanadianBakin'
in Pastry & Baking

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CanadianBakin'

CanadianBakin'

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I have an order for 4 Tarte Grenobloise which will each be cut into 16 servings. The caterer would like to serve it with whipped cream and raspberry coulis. I have no idea how much coulis I should deliver with the desserts. Any ideas?

Don't wait for extraordinary opportunities. Seize common occasions and make them great. Orison Swett Marden

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theabroma

theabroma

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What size are the tarte tins? 8", 9", 10", etc. and how wide are the plates .. are they flat, or do they have a shoulder/rim? Do you want the tarte sitting in a puddle of coulis, or a pond of it? Puddle would be about 1ozl/2T and a pond would be at least 2ozl/4T depending on size of plate. Then I would have 6 or so ounces extra just in case.

Theabroma

I have an order for 4 Tarte Grenobloise which will each be cut into 16 servings. The caterer would like to serve it with whipped cream and raspberry coulis. I have no idea how much coulis I should deliver with the desserts. Any ideas?

Edited by theabroma (log)

Sharon Peters aka "theabroma"

The lunatics have overtaken the asylum

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CanadianBakin'

CanadianBakin'

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What size are the tarte tins? 8", 9", 10", etc.  and how wide are the plates .. are they flat, or do they have a shoulder/rim?  Do you want the tarte sitting in a puddle of coulis, or a pond of it?  Puddle would be about 1ozl/2T and a pond would be at least 2ozl/4T depending on size of plate.  Then I would have 6 or so ounces extra just in case.

Theabroma

I have an order for 4 Tarte Grenobloise which will each be cut into 16 servings. The caterer would like to serve it with whipped cream and raspberry coulis. I have no idea how much coulis I should deliver with the desserts. Any ideas?

Good questions... tarte tins are 9-1/2", I think the plates will be standard dessert plates not larger ones. It looks like I'll have to e-mail the caterer about how she's serving it. Thanks for the guidelines.

Don't wait for extraordinary opportunities. Seize common occasions and make them great. Orison Swett Marden

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Pam R

Pam R

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I'd think an ounce of coulis per slice would be more than enough. It's been a long time since we catered weddings and used coulis on the plates, but if we used more than 1 - 1 1/2 Tbsp. per plate, I'd be shocked. Two tablespoons will give you a good pool on the plate.

Pam Reiss aka "Pam R"

Author: Soup - A Kosher Collection - Passover - A Kosher Collection - Pam's Cookie Collection - Blog - Demos - Pam's Kitchen FB 

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