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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.
41 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: Dandelion flower jelly, Strawberry, kiwi and mascarpone verrines, Liège waffles, Confectioner's custard (Crème pâtissière, or French pastry cream), Chocolate eclairs, ... See them all 371
Blackcurrant coulis
You can get more informations, or check-out other recipes which use it, for example: Crunchy blackcurrant and mascarpone cream verrine, Blackcurrant sorbet for Edith, Blackcurrant jelly, Blackcurrant, vanilla and lime verrine , Lemon creams, ... See them all 6
Jam gelling agent
Like these other recipes: Dandelion flower jelly, Apricot jam with vanilla, Jelly-style plum jam, Apricot jelly, Windfall apple jelly, ... See them all 10
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