Lundvej 8
7400 Herning, Denmark
joachim@kastbergs.dk
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Blackcurrant Jam and Blackcurrant Sorbet
Kastbergs sources its blackcurrants from a local supplier, which are used in our in-house developed blackcurrant jam and in our blackcurrant sorbet
Blackcurrants are a delicacy that bring a bold and rich flavor to ice cream and desserts. The small berries have a tart and distinctive taste due to their high levels of tannins. In this blog, we will explore blackcurrant jam and its use in ice cream and desserts, as well as Kastbergs’ intense Blackcurrant Sorbet.
The blackcurrant bush grows in temperate parts of Europe, including Denmark. We collaborate with a local producer from Kjellerup, who grows the most delicious large and juicy berries. The farm is only 40 km from our creamery in Herning, making them truly local. These berries are used in our outstanding Blackcurrant Sorbet.
Blackcurrants have a strong, tangy-sweet flavor due to their high tannin content. They possess an earthy depth but also a sweetness that makes them perfect for desserts. In addition to desserts, blackcurrants are commonly used in jams, and Kastbergs is no exception.
Blackcurrant Jam
Ice cream maker Joachim Kastberg has developed a perfect recipe for blackcurrant jam that contains over 50% berries, resulting in an intense blackcurrant flavor. Our friends at Give Konfekture produce the jam in bulk using local berries. The finished blackcurrant jam is ideal for use in our ice creams and lends a unique flavor to our products. It is made from different blackcurrants than those used in our sorbet.
We add the blackcurrant jam to some of our ice cream varieties, incorporating it by hand and gently folding it into the ice cream. The combination of the distinctive blackcurrant flavor and its acidity creates a perfect balance in our ice cream base. This is especially evident in our Kastbergs Cheesecake Ice Cream, where the tart blackcurrant note provides a delicate counterbalance to the rich cream cheese. The cheese, incidentally, comes from our dairy supplier, Them Andelsmejeri.
Overall, blackcurrant is a popular ingredient in the dessert kitchen, used in various prepared forms—such as sauces, mousses, coulis, whole berries, and especially as sorbet.
Desserts with Blackcurrant Sorbet
Our Kastbergs Blackcurrant Sorbet is a favorite among many chefs, not only because of its deliciously creamy texture but also due to its intense flavor. It pairs especially well with chocolate and citrus, where it both contrasts and is elevated by the citrus. Several talented chefs have created exciting desserts featuring Kastbergs Blackcurrant Sorbet as a key element. These include the chocolate mousse with blackcurrant sorbet from the Michelin-starred Restaurant Coast in Germany, Andreas Brok-Hartvig’s reinterpretation of the Southern Jutland classic rye bread layer cake with blackcurrant sorbet, the dessert from Glücksburg Strandhotel with dulce de leche and blackcurrant sorbet, and the Baked Alaska with blackcurrant sorbet from Knudhule Strandhotel.
Swap Blackcurrant Liqueur for Blackcurrant Sorbet
Camembert frit is a classic French dessert that enjoyed peak popularity in the 1980s, though it is still served in Denmark and widely in France. The deep-fried, breaded Camembert is traditionally served with blackcurrant jam or even blackcurrant liqueur, where the fruity notes of the berry beautifully complement the intense flavor of the cheese. Our skilled chef Andreas Brok-Hartvig has reimagined this French classic by serving it with Kastbergs Blackcurrant Sorbet. By using sorbet, this dessert gains an extra dimension by introducing both warm and cold elements.
We hope you will explore our range of desserts and feel inspired to work with our many varieties of ice creams and sorbets—such as our Blackcurrant Sorbet, Cheesecake Ice Cream, or Chocolate Blackcurrant Ice Cream, with the latter two containing our blackcurrant jam. Enjoy and bon appétit!