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.
28 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
800 g blackcurrant coulis - 2
900 g caster sugar - 3
200 g glucose syrup - 4 100 g caster sugar
- 5
80 g jam gelling agent - 6
200 g granulated sugar (optional) - Total weight: 2,080 grams
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 800 g blackcurrant coulis (without sugar) to a boil, skim the foam that forms on the surface.
Stage 2 - 1 min.
Add 200 g glucose syrup and 900 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 100 g caster sugar and 80 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 | 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: Apricot jam with vanilla, Paris flan filling, Vanilla ice cream, Quince jelly, Biscuit de Savoie sponge cake, ... See them all 359
Blackcurrant coulis
You can get more informations, or check-out other recipes which use it, for example: Lemon creams, Blackcurrant jelly, Blackcurrant, vanilla and lime verrine , Crunchy blackcurrant and mascarpone cream verrine, Blackcurrant sorbet for Edith, ... See them all 6
Jam gelling agent
Like these other recipes: Apricot jelly, Dandelion flower jelly, Blackberry and almond fondant tart, Windfall apple jelly, Passion fruit jellies, ... See them all 10
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