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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.

429K 2 70 3.6

Last modified on: February 21^th 2011

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For 700 g, you will need:

1 1 kg blackcurrant
Total weight: 1,000 grams

Change these quantities to make: 350 g 700 g 1 kg 400 g 2 kg 100 g

Change measures: Metric

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How long does it take?

Time required for this recipe:

Preparation	Start to finish
25 min.	25 min.

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Step by step recipe

Stage 1 - 20 min.

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

You will a get a puree which still contain skins and seeds.

Stage 3 - 5 min.

Pour this puree into a fine strainer, and push through using a maryse or soft spatula.

Stage 4

Continue in stages until only seeds remain in the strainer. Discard them.

Stage 5

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

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
600 Kcal or 2,512 Kj	10 gr	140 gr	0 gr
30 %	4 %	13 %	0 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
60 Kcal or 251 Kj	1 gr	14 gr	0 gr
3 %	<1 %	1 %	0 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

For 700 g : 5.00 €

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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.

Some recipes that use this recipe

Blackcurrant jelly

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Fruit paste : Blackcurrant

If you like the taste of blackcurrant, this recipe is for you, the very pronounced taste of blackcurrant and its small acidity, in a delicious treat.
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These light and flavoursome lemon creams are "set" by the curdling action of the lemon juice on the heated cream, so no thickening agent is needed. They are served in individual glasses, topped with a layer of fruit coulis (blackcurrant here).
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Vanilla-lime, confectioner's custard and blackcurrant coulis, topped with a layer of whipped cream (chantilly) and dusted with a little matcha green tea powder. Light and flavoursome.
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See all recipes that use it

This recipe uses (among others)

Blackcurrant: You can check-out other recipes which use it, like for example: Blackcurrant-almond muffins, Blackcurrant liqueur, ... All

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Your 2 comments or questions on this recipe

Because the skin is removed. Yes I am.
Posted by jh july 1^st 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 27^th 2011 at 10:07 (n° 1)

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