Fruit paste : Blackcurrant


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.
1,931 2 3.5
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Last modified on: November 6th 2022

Keywords for this recipe:
For 4 people, you will need:

Change to the quantities for: 2 people 4 people 8 people 12 people
How long does it take?
Time required for this recipe:
PreparationRestingCookingStart to finish
18 min.2 hours22 min.2 hours 40 min.
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Step by step recipe


Stage 1 - 10 min.
Fruit paste : Blackcurrant : Photo of step #1
Bring 400 g Blackcurrant coulis (without sugar) to a boil, skim the foam that forms on the surface.

Stage 2 - 1 min.
Fruit paste : Blackcurrant : Photo of step #2
Add 100 g glucose syrup and 450 g caster sugar at once.

Stage 3 - 5 min.
Fruit paste : Blackcurrant : Photo of step #3
Bring to a boil again while whisking gently.

You may need to skim again.

Stage 4 - 3 min.
Fruit paste : Blackcurrant : Photo of step #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.

Stage 5 - 7 min.
Fruit paste : Blackcurrant : Photo of step #5
Bring to a boil again, then keep at a low simmer for 3 to 5 minutes.

Stage 6 - 2 min.
Fruit paste : Blackcurrant : Photo of step #6
Turn off the heat, skimming one last time if necessary.

Stage 7 - 2 hours
Fruit paste : Blackcurrant : Photo of step #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.

Stage 8 - 3 min.
Fruit paste : Blackcurrant : Photo of step #8
Turn out onto a sheet of baking paper placed on a cutting board.

Stage 9 - 2 min.
Fruit paste : Blackcurrant : Photo of step #9
Cut out strips...

Stage 10 - 2 min.
Fruit paste : Blackcurrant : Photo of step #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.

Stage 11 - 5 min.
Fruit paste : Blackcurrant : Photo of step #11
It is not essential, but more beautiful, you can coat your blackcurrant pastes by rolling them in crystal sugar.

Stage 12
Fruit paste : Blackcurrant : Photo of step #12
Store in a cool, dry, airtight place.
Remarks
You can use fresh or frozen blackcurrant coulis
Keeping
Several weeks, in a dry closed jar.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
2,904 Kcal or 12,158 Kj0 gr724 gr0 gr
145 %0 %68 %0 %
Per 100 g
Energetic valueProteins CarbohydratesFats
279 Kcal or 1,168 Kj0 gr70 gr0 gr
14 %0 %7 %0 %
Per person
Energetic valueProteins CarbohydratesFats
726 Kcal or 3,040 Kj0 gr181 gr0 gr
36 %0 %17 %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).
Possible allergens in this recipe: Gluten
How much will it cost?
  • For 4 people : 3.54 €
  • Per person : 0.89 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Source
Home made.
This recipe uses (among others)
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Naan, Rum babas, Flognarde, Rice pudding (riz au lait), Almond dacquoise, ... All
Blackcurrant coulisBlackcurrant coulis: You can get more informations, or check-out other recipes which use it, for example: Lemon creams, Pannacotta and blackcurrant crumble, Blackcurrant jelly, Blackcurrant, vanilla and lime verrine , Blackcurrant sorbet for Edith, ... All
Jam gelling agentJam gelling agent: You can get more informations, or check-out other recipes which use it, for example: Jelly-style plum jam, Blackberry and almond fondant tart, Apricot jam with vanilla, Passion fruit jellies, Apple paste, ... All
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