This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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: Apple paste, Chocolate and vanilla crème brûlée, How to succeed in making sabayon (syllabub), Corsican tarts, Apple charlotte with toasted brioche, ... See them all 374
Blackcurrant coulis
You can get more informations, or check-out other recipes which use it, for example: Pannacotta and blackcurrant crumble, Blackcurrant, vanilla and lime verrine , Lemon creams, Blackcurrant jelly, Crunchy blackcurrant and mascarpone cream verrine, ... See them all 6
Jam gelling agent
Like these other recipes: Apricot jam with vanilla, Jelly-style plum jam, Quince jelly, Apple paste, Windfall apple jelly, ... See them all 10
Other recipes you may also like
Caramelised apple pie
Apple pie made with caramelised apples. September 11th 2018276 K4.3 1 hour 55 min.
Vanilla sugar
Almost essential in patisserie, you can find it in expensive little sachets of about 10g. It's necessary to distinguish between the vanilla sugar which really contains vanilla, and vanillin sugar, purely chemical which has never seen a vanilla pod. Here is how to quickly make a whole jar full of your own vanilla sugar. August 12th 2018445 K 15 30 min.
Confectioner's custard (Crème pâtissière, or French pastry cream)
Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille. January 27th 2017784 K 313.8 40 min.
Almond tuiles
These delicious little biscuits ("tiles" in French) get their crunch and lightness from the use of flaked almonds rather than ground. It is not difficult to succeed, you just need to work fast after taking them out of the oven. August 21th 2019402 K4 1 hour 20 min.
Almond dacquoise
A dacquoise is a sort of almond meringue that can be eaten like a biscuit or can be used as the base of more sophisticated desserts. June 28th 2011220 K5 45 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-03-22)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.