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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.
37 K 3.7/5 (6 reviews)
2 hours 40 min.
Easy
300 g
6 IngredientsLast modified on: November 6th 2022
For 300 g, you will need:
- 1
135 g blackcurrant coulis - 2
150 g caster sugar - 3
35 g glucose syrup - 4 20 g caster sugar
- 5
15 g jam gelling agent - 6
35 g granulated sugar (optional) - Total weight: 355 grams
Change these quantities to make:
Change measures:
Times for this recipe
Preparation: 20 min.
Resting: 2 hours
Cooking: 25 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 135 g blackcurrant coulis (without sugar) to a boil, skim the foam that forms on the surface.
Stage 2 - 1 min.
Add 35 g glucose syrup and 150 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 20 g caster sugar and 15 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 | 1 RDI=1 % | 270 RDI=30 % | 0 | 1,070 RDI=50 % | 4,490 RDI: 50 % |
| Per 100 g | 0 | 80 RDI=7 % | 0 | 300 RDI=20 % | 1,270 RDI: 20 % |
How much will it cost?
- For 300 g : 1.25 €
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)
Caster sugar
Like these other recipes: Clementine Creamy, Caramelized apple rice pudding, Chaud-froid of grapefruit, pineapple and lime custard , Jelly-style plum jam, Lemon creams, ... See them all 362
Blackcurrant coulis
You can get more informations, or check-out other recipes which use it, for example: Blackcurrant, vanilla and lime verrine , Blackcurrant jelly, Pannacotta and blackcurrant crumble, Crunchy blackcurrant and mascarpone cream verrine, Blackcurrant sorbet for Edith, ... See them all 6
Jam gelling agent
Like these other recipes: Quince jelly, Apricot jam with vanilla, Apple paste, Jelly-style plum jam, Apricot jelly, ... See them all 10
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