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.
26 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: Pistachio powder or paste, Quick orange marmalade, Blackcurrant, vanilla and lime verrine , Galette Charentaise, Lemon and lime custard tart, ... See them all 356
Blackcurrant coulis
You can get more informations, or check-out other recipes which use it, for example: Blackcurrant, vanilla and lime verrine , Crunchy blackcurrant and mascarpone cream verrine, Lemon creams, Pannacotta and blackcurrant crumble, Blackcurrant sorbet for Edith, ... See them all 6
Jam gelling agent
Like these other recipes: Quince jelly, Apple paste, Apricot jelly, Passion fruit jellies, Blackberry and almond fondant tart, ... See them all 9
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