Fruit paste : Blackcurrant
A recipe from
cooking-ez.com November 6th 202223 K3.7
For 4 people, you will need:
Times:
Preparation | Resting | Cooking | Start to finish |
---|
20 min. | 2 hours | 25 min. | 2 hours 40 min. |
Step by step recipe
- 1: Bring 400 g Blackcurrant coulis (without sugar) to a boil, skim the foam that forms on the surface.
- 2: Add 100 g glucose syrup and 450 g caster sugar at once.
- 3: Bring to a boil again while whisking gently.
You may need to skim again. - 4: 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. - 5: Bring to a boil again, then keep at a low simmer for 3 to 5 minutes.
- 6: Turn off the heat, skimming one last time if necessary.
- 7: 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. - 8: Turn out onto a sheet of baking paper placed on a cutting board.
- 9: Cut out strips...
- 10: ...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. - 11: It is not essential, but more beautiful, you can coat your blackcurrant pastes by rolling them in crystal sugar.
- 12: Store in a cool, dry, airtight place.
Remarks
You can use fresh or frozen blackcurrant coulis
December 6th 2024.