Blackcurrant coulis
Blackcurrants make a very good coulis, but it's a bit more difficult than with other fruits. Here is a simple method to help you succeed.
25 min.
Easy
700 g
1 IngredientLast modified on: February 21th 2011
For 700 g, you will need:
- 1
1 kg blackcurrant - Total weight: 1,000 grams
Change these quantities to make:
Change measures:
Times for this recipe
Preparation: 25 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 - 20 min.
Wash blackcurrants quickly under running water, you should not soak them.
Drain carefully, then pour into a vegetable mill and turn.
Do this in stages.
Drain carefully, then pour into a vegetable mill and turn.
Do this in stages.
Stage 2
You will a get a puree which still contain skins and seeds.
Stage 3 - 5 min.
Pour this puree into a fine strainer, and push through using a maryse or soft spatula.
Stage 4
Continue in stages until only seeds remain in the strainer. Discard them.
Stage 5
Your blackcurrant coulis is ready. You can use it now and add sugar, or freeze it.
Remarks
Unlike other fruits, blackcurrants should not be blended, because vegetable mills give better results.
If blackcurrants are very difficult to mill, you can soften them by putting in boiling water for 30 second then draining, this will break skins.
If blackcurrants are very difficult to mill, you can soften them by putting in boiling water for 30 second then draining, this will break skins.
Keeping: Several days in the fridge, in a 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=4 % | 140 RDI=10 % | 0 | 600 RDI=30 % | 2,510 RDI: 30 % |
| Per 100 g | 1 RDI=0 % | 10 RDI=1 % | 0 | 60 RDI=3 % | 250 RDI: 3 % |
How much will it cost?
- For 700 g : 5 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Some other recipes using this recipeSee them all 7
Blackcurrant sorbet for Edith
If you love the taste of blackcurrants (like Edith), this sorbet is for you...
259 K4.9 25 min.
Lemon creams
These light and flavoursome lemon creams are "set" by the curdling action of the lemon juice on the heated cream, so no thickening agent is needed. They are served in individual glasses, topped with a layer of fruit coulis (blackcurrant here).
50 K3.9 45 min.
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.
32 K 2 hours 40 min.
Crunchy blackcurrant and mascarpone cream verrine
A three-tiered verrine: mascarpone whipped cream, blackcurrant coulis and granola crunch.
24 K 25 min.
Blackcurrant jelly
Blackcurrants are full of flavour and make an excellent jelly. In the depths of winter, you'll be glad you made some now.
38 K4 60 min.
This recipe uses (among others)
Blackcurrant
Like these other recipes: Blackcurrant liqueur, Blackcurrant-almond muffins, ... See them all 2
Other recipes you may also like
Stewed apricots
Here is how to make delicious stewed apricots, both an easy and a more sophisticated way.July 12th 2023806 K 143.5 1 hour 20 min.
Provençal colombier for Pentecost
The "colombier" (dove cake) is a traditional cake for Pentecost from the south of France, flavoured with orange and almonds. This very moist cake is quite dense as it is made with marzipan (almond paste). It can be eaten on its own or as a dessert, with or without ice cream.December 30th 201970 K5 1 hour 6 min.
Gribouille dressing
Gribouille dressing is based on a rémoulade dressing, with shallot, herbs, hard-boiled egg and tuna added. It goes well with fish and vegetables of all kinds and makes a great sandwich filling.February 17th 202139 K 20 min.
Pistachio and spinach pesto
You are no doubt familiar with classic pesto, made with basil and pine nuts. Here's a winter version with spinach and pistachios that's just as delicious.January 16th 202233 K 35 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-08-24)
Note: We'll never share your e-mail address with anyone else.
Follow this recipe (as 10 people already do)
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.
The 2 comments already posted on this recipe