Fruit paste : Blackcurrant

A recipe from cooking-ez.com

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

Times:

Preparation	Resting	Cooking	Start to finish
18 min.	2 hours	22 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

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