Fruit paste : Blackcurrant

Bring 400 g blackcurrant coulis (without sugar) to a boil, skim the foam that forms on the surface.

Add 100 g glucose syrup and 450 g caster sugar at once.

Bring to a boil again while whisking gently.

You may need to skim again.

Mix in a bowl 50 g caster sugar and 40 g jam gelling agent, then add this mixture to the pan, whisking briskly.

Note: We make this sugar + gelling agent mixture to facilitate the incorporation of the gelling agent into the blackcurrant, and to avoid that it clumps.

Bring to a boil again, then keep at a low simmer for 3 to 5 minutes.

Turn off the heat, skimming one last time if necessary.

Pour into a 20 x 20 cm (8 x 8 inch) metal frame, lined with a sheet of cling film.

If you don't have this kind of frame, use a simple dish, like a casserole dish.

Let cool, then put in the fridge for 2 hours or overnight.

Turn out onto a sheet of baking paper placed on a cutting board.

Cut out strips...

...then squares or small rectangles.

I have a preference for small rectangles of 1 cm by 2, but of course it is up to you.

It is not essential, but more beautiful, you can coat your blackcurrant pastes by rolling them in crystal sugar.

Store in a cool, dry, airtight place.