Blackcurrant coulis


Blackcurrant coulis
Blackcurrants make a very good coulis, but it's a bit more difficult than with other fruits. Here is a simple method to help you succeed.
444 K 3.6/5 (70 reviews)
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Last modified on: February 21th 2011
For 700 g, you will need:
  • 1 blackcurrant 1 kg blackcurrant
  • Total weight: 1,000 grams

Change these quantities to make:
Times for this recipe
Preparation: 25 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 20 min.
Blackcurrant coulis
Wash blackcurrants quickly under running water, you should not soak them.

Drain carefully, then pour into a vegetable mill and turn.

Do this in stages.

Stage 2
Blackcurrant coulis
You will a get a puree which still contain skins and seeds.

Stage 3 - 5 min.
Blackcurrant coulis
Pour this puree into a fine strainer, and push through using a maryse or soft spatula.

Stage 4
Blackcurrant coulis
Continue in stages until only seeds remain in the strainer. Discard them.

Stage 5
Blackcurrant coulis
Your blackcurrant coulis is ready. You can use it now and add sugar, or freeze it.
Remarks
Unlike other fruits, blackcurrants should not be blended, because vegetable mills give better results.

If blackcurrants are very difficult to mill, you can soften them by putting in boiling water for 30 second then draining, this will break skins.
Keeping: Several days in the fridge, in a closed jar.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe10 RDI=4 %140 RDI=10 %0600 RDI=30 %2,510 RDI: 30 %
Per 100 g1 RDI=0 %10 RDI=1 %060 RDI=3 %250 RDI: 3 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
How much will it cost?
  • For 700 g : 5 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
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The 2 comments already posted on this recipe
  • Because the skin is removed. Yes I am.
    Posted by jh july 1st 2011 at 06:37 n° 2
  • Why do the blackcurrants suddenly turn red in the second photo? Are you sure you used the right ingredients?
    Posted by Anonymous june 27th 2011 at 10:07 n° 1
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