Blackcurrant cream

See also: Cream

The modern cream of blackcurrant appeared in Burgundy in 1841. It succeeded the Ratafia S of blackcurrant of the XVIIIe century.

It is produced starting from bay S of blackcurrant macerated in the superfine alcohol, to which one adds sugar.

Speciality of Burgundy, one also finds some in some other towns of France, with the Luxembourg and the Quebec.

The quality of a blackcurrant cream depends on the varieties of fruits used as well as its content of bays and quality of the manufacturing process.

The legislation defined the blackcurrant cream like a Liqueur having to titrate at least 15 degrees and to at least contain 400 grams of sugar per liter. In practice current, titration is often higher (16° with 20°) and the sugar content more important than the imposed threshold. The law remains dumb on the content of fruits. It is on this content that will be made the difference in quality between the various blackcurrant creams which exist on the market. The manufacture of the blackcurrant cream is thus specified by the legislator.

The denomination " blackcurrant cream of Dijon" guarantees that the cream is produced starting from fruits macerated on the commune of Dijon.

An Interprofessional Trade union tries since 1997 to obtain a Name of Controlled origin " Blackcurrant cream of Bourgogne" who would guarantee origin and variety of the fruits, as well as the quantity of bays used in the receipt.

It occurs approximately 16 million liters of blackcurrant cream, soups mainly in France, but also exported in many countries.

The blackcurrant cream uses the composition of the Kir, aperitif.

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