This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
39 K 3.7/5 (6 reviews)
2 hours 40 min.
Easy
3.55 €
900 g
6 IngredientsLast modified on: November 6th 2022
For 900 g, 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 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 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.
How much will it cost?
- For 900 g : 3.55 €
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: Doughnuts, Antoinette's caramelized apple cake, Fruit crumble, Finger biscuits, Lime meringue tart, ... See them all 366
Blackcurrant coulis
You can get more informations, or check-out other recipes which use it, for example: Blackcurrant jelly, Crunchy blackcurrant and mascarpone cream verrine, Lemon creams, Blackcurrant sorbet for Edith, Pannacotta and blackcurrant crumble, ... See them all 6
Jam gelling agent
Like these other recipes: Apple paste, Passion fruit jellies, Blackcurrant jelly, Dandelion flower jelly, Quince jelly, ... See them all 10
Other recipes you may also like
Turnip and sesame puree (tahina) soup
For this quick soup, 15 minutes, an original turnip taste with sesame purée (tahina). February 29th 2012242 K4.3 35 min.
Scandinavian cocktail
A very refreshing starter, containing prawns and smoked fish. February 21th 2011310 K5 55 min.
Shortcrust pastry (pâte brisée)
This is for sweet or savoury tarts, quiches or pies. The difference between this and sweetcrust pastry (pâte sablée) is in the very small amount of sugar and the absence of ground almonds. December 29th 2019400 K 24 35 min.
Blanquette of veal
Blanquette is a classic dish of French family cooking, but can also be found in bistros. Veal is cooked slowly, and the sauce is thickened with a mixture of egg yolks and cream. I have set out a rather special way of making it. February 5th 2015435 K4.4 2 hours 50 min.
How to prepare endives
A very classic recipe, but which can easily fail due to two main errors: too much water in bottom of dish because endives give off a lot, and endives that are too bitter so that children hate it. Here is a method which avoids these two problems. February 14th 2012493 K3.7 30 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-12-28)
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.