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.
30 K 3.7/5 (6 reviews)
2 hours 40 min.
Easy
8 people
6 IngredientsLast modified on: November 6th 2022
For 8 people, you will need:
- 1
1 lb + 12.2 oz blackcurrant coulis - 2
1 lb + 15.7 oz caster sugar - 3
7.0 oz glucose syrup - 4 3.5 oz caster sugar
- 5
2.8 oz jam gelling agent - 6
7.0 oz granulated sugar (optional)
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 1 lb + 12.2 oz blackcurrant coulis (without sugar) to a boil, skim the foam that forms on the surface.
Stage 2 - 1 min.
Add 7.0 oz glucose syrup and 1 lb + 15.7 oz 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 3.5 oz caster sugar and 2.8 oz 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 | 8 RDI=3 % | 1,550 RDI=150 % | 0 | 6,240 RDI=310 % | 26,130 RDI: 310 % |
| Per 100 g | 0 | 70 RDI=7 % | 0 | 300 RDI=20 % | 1,260 RDI: 20 % |
| Per person | 1 RDI=0 % | 190 RDI=20 % | 0 | 780 RDI=40 % | 3,270 RDI: 40 % |
How much will it cost?
- For 8 people : 7.10 €
- 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)
Caster sugar
Like these other recipes: Sesame cookies, Gâteau Nantais, Little cakes with a chocolate and hazelnut centre, Eggs meurette, Arizona cupcakes, ... See them all 360
Blackcurrant coulis
You can get more informations, or check-out other recipes which use it, for example: Blackcurrant sorbet for Edith, Crunchy blackcurrant and mascarpone cream verrine, Blackcurrant jelly, Lemon creams, Pannacotta and blackcurrant crumble, ... See them all 6
Jam gelling agent
Like these other recipes: Apricot jelly, Quince jelly, Passion fruit jellies, Windfall apple jelly, Blackberry and almond fondant tart, ... See them all 10
Other recipes you may also like
Soft fruits in sabayon
This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface.February 21th 2011270 K3.9 50 min.
Confectioner's custard (Crème pâtissière, or French pastry cream)
Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille.January 27th 2017764 K 313.7 40 min.
Potato gratin
This classic French recipe is made with sliced potatoes baked in milk and browned on top.February 21th 20111.11 M 14.4 1 hour 50 min.
How to peel a pineapple
For most recipes it is necessary to completely peel the pineapple, and to keep only the flesh which is then often cut into small pieces. Here is a method.February 21th 2011211 K3.7 20 min.
How to extract passion fruit juice
Passion fruit are rather strange fruit as they do not really have much flesh, but rather seeds surrounded by a fine layer of pulp. Here is a way to extract the juice.March 23th 2011528 K 32.3 20 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-07-06)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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.
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.