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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.

375,251 23.7/5 for 39 ratings

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Last modified on: February 21^th 2011

For 700 g, you will need:

1 1 kg blackcurrant
Total weight: 1,000 grams

Change those ingredients for: 350 g 700 g 1 kg 400 g 2 kg 100 g

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Start to finish
25 min.	25 min.

Keeping: Several days in the fridge, in a closed jar.

At what time?

When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?

Work this out...

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.

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 €

Note : These prices are only approximate

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Some recipes that use this recipe

Blackcurrant, vanilla and lime verrine

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.
155,4304.9/5 for 19 ratings 1 hour 9 min.

Blackcurrant sorbet for Edith

If you love the taste of blackcurrants (like Edith), this sorbet is for you...
206,5544.9/5 for 18 ratings 23 min.

Lemon creams

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).
12,0974.1/5 for 16 ratings 41 min.

Pannacotta and blackcurrant crumble

This is a glass of pannacotta, with a layer of blackcurrent coulis, and a crunchy almond crumble scatterd on top.
206,8113.8/5 for 17 ratings 1 hour 22 min.

See all recipes that use it

Source

Home made.

More recipes?

This recipe uses (among others)

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