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.
40 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: Almond dacquoise, Crème brulée, Caramelized apple rice pudding, Little cakes with a chocolate and hazelnut centre, Grapefruit cake, ... See them all 368
Blackcurrant coulis
You can get more informations, or check-out other recipes which use it, for example: Crunchy blackcurrant and mascarpone cream verrine, Pannacotta and blackcurrant crumble, Blackcurrant jelly, Lemon creams, Blackcurrant sorbet for Edith, ... See them all 6
Jam gelling agent
Like these other recipes: Blackcurrant jelly, Passion fruit jellies, Windfall apple jelly, Dandelion flower jelly, Blackberry and almond fondant tart, ... See them all 10
Other recipes you may also like
How to prepare an avocado
Here is how to get from an avocado only the flesh of the fruit. January 9th 2010210 K 14 15 min.
You should not leave egg yolks in contact with sugar
You should not leave egg yolks in contact with sugar for too long without beating them, because this contact "cooks" egg yolks and you will get small lumps of hard egg in your mixture. February 21th 2011138 K5
Maroilles cheese quiche
Traditional recipe from northern France, using a typical and tasty regional cheese. But this can be replaced by another (see below). April 17th 2022266 K 34.7 2 hours 30 min.
Puff or flaky pastry (pâte feuilletée)
Puff pastry is an incredible assembly of thin layers of butter enclosed in thin layers of dough. After cooking this give a succession of thin crisp pastry leaves that produce exceptional desserts or pies. It's a jewel of French patisserie. Making your own puff pastry is not very difficult, it's just a little work with a good recipe (like this one!). This recipe is for quick puff pastry ("feuilletage rapide") perfect for beginners. January 19th 2011475 K 63.3 2 hours 45 min.
How to prepare sorrel
Here is how to clean and cut fresh leaves to use in a recipe, by removing stalks and central vein, to retain only the very best of the sorrel. October 6th 2010463 K3.3 35 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-01-25)
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.