1,436 easy and fully explained recipes, with 66,216 photos and 78 videos

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.

20K 3.7/5 based on 6 reviews

Last modified on: November 6^th 2022

Keywords for this recipe:

For 4 people, 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

Change to the quantities for: 2 people 4 people 8 people 12 people

Change measures: Metric

Metric weight Metric volumes

How long will it take?

Time required for this recipe:

Preparation	Resting	Cooking	Start to finish
18 min.	2 hours	22 min.	2 hours 40 min.

At what time:

When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ?
Work this out...

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.

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.

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.

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.

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

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
3,120 Kcal or 13,063 Kj	4 gr	776 gr	0 gr
116 %	1 %	54 %	0 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
300 Kcal or 1,256 Kj	< 1 gr	75 gr	0 gr
11 %	<1 %	5 %	0 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
780 Kcal or 3,266 Kj	1 gr	194 gr	0 gr
29 %	<1 %	14 %	0 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2700 k-calories or 11300 k-joules by day for a man (change to a woman).

Possible allergens in this recipe: Gluten

How much will it cost?

For 4 people : 3.54 €
Per person : 0.89 €

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: You can get more informations, or check-out other recipes which use it, for example: Pistachio confectioner's custard, Apple and almond cake, Apple Strudel, Eton mess, Clafoutis "Marie-Antoinette", ... All
	Blackcurrant coulis: You can get more informations, or check-out other recipes which use it, for example: Crunchy blackcurrant and mascarpone cream verrine, Blackcurrant jelly, Lemon creams, Pannacotta and blackcurrant crumble, Blackcurrant, vanilla and lime verrine , ... All
	Jam gelling agent: You can get more informations, or check-out other recipes which use it, for example: Quince jelly, Apricot jam with vanilla, Apple paste, Passion fruit jellies, Blackberry and almond fondant tart, ... All

Other recipes you may also like

Tartiflette

A personal version of a classic recipe from Savoy.
591K 14.6 1 hour 27 min. September 16^th 2019

Home-made terrine of foie gras

Preparing your own home-made foie gras from raw is immensively satisfying: good quality liver and a simply amazing flavour – much better than anything you can buy. This recipe is a bit tricky, but quite within everyone's grasp, as long as you follow the 3 most delicate stages carefully. These are,...
5.2M 64.2 4 days 15 hours 50 min. December 17^th 2023

Natural leaven

Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful...
1.7M 304.0 7 days 15 min. April 3^rd 2020

Profiteroles

Small choux pastry puffs, filled with vanilla ice cream and topped with a rich smooth chocolate sauce.
303K 14.5 1 hour 35 min. October 13^th 2010

Grilled fillet of salmon with corn-salad cream

A salmon fillet, grilled slowly to keep the inside tender, served with sesame rice and a little corn salad cream. You'll love it...
263K 13.9 1 hour 14 min. October 13^th 2010

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.