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.
31 K 3.7/5 (6 reviews)
Grade this recipe:
Keywords:
Last modified on: November 6th 2022
For 4 people, you will need:

Change to the quantities for:
Times for this recipe
Preparation: 20 min.
Resting: 2 hours
Cooking: 25 min.
All in all: 2 hours 40 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 10 min.
Fruit paste : Blackcurrant
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
Add 100 g glucose syrup and 450 g caster sugar at once.

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

You may need to skim again.

Stage 4 - 3 min.
Fruit paste : Blackcurrant
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
Bring to a boil again, then keep at a low simmer for 3 to 5 minutes.

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

Stage 7 - 2 hours
Fruit paste : Blackcurrant
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
Turn out onto a sheet of baking paper placed on a cutting board.

Stage 9 - 2 min.
Fruit paste : Blackcurrant
Cut out strips...

Stage 10 - 2 min.
Fruit paste : Blackcurrant
...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
It is not essential, but more beautiful, you can coat your blackcurrant pastes by rolling them in crystal sugar.

Stage 12
Fruit paste : Blackcurrant
Store in a cool, dry, airtight place.
Remarks
You can use fresh or frozen blackcurrant coulis
Keeping: Several weeks, in a dry closed jar.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe4 RDI=2 %780 RDI=70 %03,120 RDI=160 %13,060 RDI: 160 %
Per 100 g070 RDI=7 %0300 RDI=20 %1,260 RDI: 20 %
Per person1 RDI=0 %190 RDI=20 %0780 RDI=40 %3,270 RDI: 40 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Gluten
How much will it cost?
  • For 4 people : 3.55 €
  • Per person : 0.90 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Other recipes you may also like
Vanilla sugar
Vanilla sugar
Almost essential in patisserie, you can find it in expensive little sachets of about 10g. It's necessary to distinguish between the vanilla sugar which really contains vanilla, and vanillin sugar, purely chemical which has never seen a vanilla pod. Here is how to quickly make a whole jar full of...
August 12th 2018426 K 15 30 min.
Clarified butter
Clarified butter
This is a way of melting butter to eliminate all the impurities. The clarified butter can then be heated without spoiling, and is more digestible. It is ideal for cooking at high temperatures where small black specks would spoil the appearance, or for emulsified sauces like béarnaise or mousseline.
June 21th 2017469 K4.2 2 hours 15 min.
Almond cream or frangipane
Almond cream or frangipane
Light and delicious, it is used in a lot of desserts like tarts, cakes and pies (epiphany galette).
January 23th 2022464 K 25 45 min.
Real custard sauce (crème anglaise)
Real custard sauce (crème anglaise)
Real custard or vanilla sauce consists of egg yolks beaten with sugar and cooked slowly in vanilla milk. It is the base or the accompaniment for many desserts.
January 17th 2018426 K 24.3 45 min.
French dressing (vinaigrette)
French dressing (vinaigrette)
Here is a very simple recipe, but it could completely transform, maybe even transcend, your salad.
July 7th 20111.06 M4.5 7 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-07-27)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page