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.
21K 3.7/5 based on 6 reviews
Last modified on: November 6th 2022
Keywords for this recipe:For 4 people, you will need:
- 1
400 g Blackcurrant coulis - 2
450 g caster sugar - 3
100 g glucose syrup - 4 50 g caster sugar
- 5
40 g jam gelling agent - 6
100 g granulated sugar (optional) - Total weight: 1,040 grams
Change measures:
Times for this recipe
Preparation: 18 min.
Resting: 2 hours
Cooking: 22 min.
All in all: 2 hours 40 min.
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.
Bring 400 g Blackcurrant coulis (without sugar) to a boil, skim the foam that forms on the surface.
Stage 2 - 1 min.
Add 100 g glucose syrup and 450 g caster sugar at once.
Stage 3 - 5 min.
Bring to a boil again while whisking gently.
You may need to skim again.
You may need to skim again.
Stage 4 - 3 min.
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.
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.
Bring to a boil again, then keep at a low simmer for 3 to 5 minutes.
Stage 6 - 2 min.
Turn off the heat, skimming one last time if necessary.
Stage 7 - 2 hours
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.
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.
Turn out onto a sheet of baking paper placed on a cutting board.
Stage 9 - 2 min.
Cut out strips...
Stage 10 - 2 min.
...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.
I have a preference for small rectangles of 1 cm by 2, but of course it is up to you.
Stage 11 - 5 min.
It is not essential, but more beautiful, you can coat your blackcurrant pastes by rolling them in crystal sugar.
Stage 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.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 4 2 % | 780 70 % | 0 | 3,120 160 % | 13,060 160 % |
| Per 100 g | 0 | 70 7 % | 0 | 300 20 % | 1,260 20 % |
| Per person | 1 0 % | 190 20 % | 0 | 780 40 % | 3,270 40 % |
How much will it cost?
- For 4 people : 3.54 €
- Per person : 0.89 €
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)
Caster sugar
Like these other recipes: Chocolate-verbena cream, Chocolate mug cake, Chocolate cream, Household cake (Gâteau de ménage), Shortcrust pastry (pâte brisée), ... See them all 349
Blackcurrant coulis
You can get more informations, or check-out other recipes which use it, for example: Blackcurrant, vanilla and lime verrine , Crunchy blackcurrant and mascarpone cream verrine, Lemon creams, Blackcurrant sorbet for Edith, Blackcurrant jelly, ... See them all 6
Jam gelling agent
Like these other recipes: Apricot jelly, Windfall apple jelly, Quince jelly, Apricot jam with vanilla, Jelly-style plum jam, ... See them all 9
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