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.
22 K 3.7/5 (6 reviews)
2 hours 40 min.
Easy
12 people
6 IngredientsLast modified on: November 6th 2022
For 12 people, you will need:
- 1
1 litre 200 ml Blackcurrant coulis - 2
1 litre 350 ml caster sugar - 3
300 mls glucose syrup - 4 150 mls caster sugar
- 5
120 mls jam gelling agent - 6
300 mls 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 litre 200 ml Blackcurrant coulis (without sugar) to a boil, skim the foam that forms on the surface.
Stage 2 - 1 min.
Add 300 mls glucose syrup and 1 litre 350 ml 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 150 mls caster sugar and 120 mls 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 | 10 RDI=5 % | 2,330 RDI=220 % | 0 | 9,360 RDI=470 % | 39,190 RDI: 470 % |
| 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 12 people : 10.65 €
- 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: Puits d'amour, Mini palmiers, Mousse with two chocolates, Caramelized brioche with pear and kiwi, Peach and verbena feuilleté, ... See them all 351
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, Pannacotta and blackcurrant crumble, Blackcurrant, vanilla and lime verrine , Blackcurrant sorbet for Edith, ... See them all 6
Jam gelling agent
Like these other recipes: Jelly-style plum jam, Apricot jam with vanilla, Windfall apple jelly, Quince jelly, Passion fruit jellies, ... See them all 9
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