Blackcurrant coulis


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.
450 K 3.6/5 (70 reviews)
Grade this recipe:
Keywords:
Last modified on: February 21th 2011
For 700 g, you will need:
  • 1 blackcurrant 1 kg blackcurrant
  • Total weight: 1,000 grams

Change these quantities to make:
Times for this recipe
Preparation: 25 min.
When should you start or finish this recipe?
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.
Blackcurrant coulis
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.

Stage 2
Blackcurrant coulis
You will a get a puree which still contain skins and seeds.

Stage 3 - 5 min.
Blackcurrant coulis
Pour this puree into a fine strainer, and push through using a maryse or soft spatula.

Stage 4
Blackcurrant coulis
Continue in stages until only seeds remain in the strainer. Discard them.

Stage 5
Blackcurrant coulis
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.
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 recipe10 RDI=4 %140 RDI=10 %0600 RDI=30 %2,510 RDI: 30 %
Per 100 g1 RDI=0 %10 RDI=1 %060 RDI=3 %250 RDI: 3 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
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
Blackcurrant sorbet for Edith

If you love the taste of blackcurrants (like Edith), this sorbet is for you...
255 K4.9 25 min.
Pannacotta and blackcurrant crumble
Pannacotta and blackcurrant crumble

This is a glass of pannacotta, with a layer of blackcurrent coulis, and a crunchy almond crumble scatterd on top.
247 K3.8 1 hour 25 min.
Fruit paste : Blackcurrant
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.
28 K 2 hours 40 min.
Crunchy blackcurrant and mascarpone cream verrine
Crunchy blackcurrant and mascarpone cream verrine

A three-tiered verrine: mascarpone whipped cream, blackcurrant coulis and granola crunch.
20 K 25 min.
Lemon creams
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).
47 K3.9 45 min.
This recipe uses (among others)
Blackcurrant
Blackcurrant

Like these other recipes: Blackcurrant-almond muffins, Blackcurrant liqueur, ... See them all 2

Other recipes you may also like
Passion fruit jellies
Passion fruit jellies
Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible .
July 4th 2018336 K4 2 hours 30 min.
How to make tart cases
How to make tart cases
It's not easy to make beautiful, even tart cases, but here I'll let you into the secret of how the professionals do it. You will see that there are a lot of little details that make all the difference. It's a bit technical, but don't worry, I'll guide you through the important points.
October 3rd 202175 K 2 hours 30 min.
Seafood rice salad
Seafood rice salad
This warm rice salad ("riz du pêcheur" – fisherman's rice in French) combines cooked rice with sautéed prawns, mussels and flaked salmon in a rémoulade dressing.
October 17th 202133 K 30 min.
Crème brulée
Crème brulée
Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version...
December 31th 20111.67 M 74.3 4 hours 40 min.
Candied grapefruit peel
Candied grapefruit peel
Not really a dessert, more a kind of sweet. After soakiing, strips of grapefruit skin are cooked very slowly to conservethem in sugar. It's a real treat with coffee at the end of a meal.
December 20th 2018378 K 14 1 day 1 hour 25 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-06-08)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing
The 2 comments already posted on this recipe
  • Because the skin is removed. Yes I am.
    Posted by jh july 1st 2011 at 06:37 n° 2
  • Why do the blackcurrants suddenly turn red in the second photo? Are you sure you used the right ingredients?
    Posted by Anonymous june 27th 2011 at 10:07 n° 1

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.
I am not a leaving thing
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.

Back to top of page