Blackcurrant marshmallow: recipe with photo

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Marshmallow is not accidentally considered one of the he althiest desserts. An airy delicacy prepared on the basis of natural fruit or berry puree contains a lot of vitamins and minerals. Agar-agar in the composition of marshmallow helps to eliminate toxins from the body, destroy harmful microorganisms and bacteria, improve the functioning of the gastrointestinal tract and lower cholesterol levels. In our article we will tell you how to cook blackcurrant marshmallows. This summer berry contains no less pectin than apples. This means that marshmallows will turn out to be completely natural, tender, airy, and unusually tasty. Try making it yourself.

Secrets of delicious homemade blackcurrant marshmallows

In the process of cooking, you must adhere to the following recommendations:

1. To whip the marshmallow mass you need a stationary mixerpower of at least 1000 watts. Otherwise, the marshmallow will not work.
2. Any deviation from the cooking technology (poorly whipped mass, undercooked syrup) is fraught with the fact that marshmallows will not stabilize even in 24 hours. Even if a characteristic crust forms on the surface of the product, then inside it will have the consistency of a cream.
3. When adding sugar syrup to the marshmallow mass, it is important to ensure that it does not splatter. To do this, you need to pour it in a thin stream along the wall of the dish, and even better between the whisk and the side of the bowl.

The following tips will help you make delicious marshmallows on the first try.

List of ingredients

To prepare an amazingly delicious blackcurrant marshmallow, you will need the following products from the list:

• black currant - 700 g;
• sugar - 600 g;
• agar-agar - 8 g;
• egg (protein) - 1 pc.;
• water - 150 ml;
• powdered sugar - 80g;
• corn starch - 40g

Berries can be taken not only fresh, but also frozen. In the process of preparing the dessert, the following are used: a stationary mixer, a special thermometer for measuring the boiling point of syrup, a confectionery bag with a nozzle in the form of a closed star, a sieve for grinding black currants, stewpans. The amount of ingredients indicated in the recipe will make 44 marshmallow halves.

Step 1. Berry Puree

The amount of black currant indicated in the recipe is calculated onpreparation of 250 g of sufficient thick puree. That's how much you need for homemade marshmallows. Blackcurrant according to the recipe may need a little less or more, within 600-800 g.

The process of making berry puree consists of the following steps:

1. Wash blackcurrants, sort and dry on a towel. Put the berries in a blender and grind them. Grind the resulting puree through a sieve.
2. Shift the homogeneous berry mass into a saucepan. Put it on the stove, bring to a boil. Cook the mass over low heat with constant stirring until the puree becomes viscous. This will take approximately 10 minutes.
3. Without removing the saucepan from the heat, add 200 g of sugar to the puree (out of the total amount indicated in the recipe). Stir until completely dissolved.
4. Remove the saucepan from the heat. Cool berry puree to room temperature.
5. Pour the cooled mass into the bowl of a stand mixer.

Step 2. Sugar syrup with agar-agar

At home, blackcurrant marshmallows are prepared on the basis of agar-agar. Since this berry contains enough pectin, no additional thickeners are required. The main thing is to follow the cooking recipe.

Following the berry puree, sugar syrup is boiled:

1. Pour 150 ml of water into a saucepan and add agar-agar. Bring the liquid to a boil and boil for exactly a minute, remembering to stir constantly. Then add the remaining sugar (400 g).
2. Bring content againsaucepan to a boil. Stir until sugar dissolves.
3. Once the sugar syrup boils again, you don't need to stir it anymore. At this point, put a cooking thermometer in the saucepan.
4. Cook the sugar syrup over medium heat to 110°C. If the technology of its preparation has not been violated, the syrup will turn out to be transparent, homogeneous, fluid.

As soon as the contents of the stewpan boil, you can already proceed to the next step. By this time, the berry puree should already be in the mixer bowl.

Step 3. Cooking marshmallow mass

This step should be started as soon as sugar is added to the saucepan with the dissolved agar-agar. This is one of the most crucial moments in the process of making blackcurrant marshmallows. At home, for whipping berry puree with syrup, you need a high-power mixer. If the mass is not whipped well enough, the marshmallow will not turn out.

This step can be represented in detail as follows:

1. Prepare the egg white by separating it from the yolk. Add it to the cooled berry puree, previously transferred from the saucepan to the mixer bowl.
2. As soon as the syrup boils, start the process of whipping the berry mass with protein, starting with small revolutions and gradually increasing them. As the mixer runs, the puree will become light and fluffy.
3. With the mixer running, gently pour in the hot syrup of sugar and agar-agar in a thin stream.
4. Continue whipping the marshmallowmass for another 7-10 minutes. It should noticeably increase in volume. The consistency of the marshmallow mass is airy, but not porous, but dense. It should fall heavily from the whisk.

Step 4. Forming products

As soon as the marshmallow mass is ready, you need to immediately proceed to the next cooking step:

1. Prepare a flat, horizontal surface by lining it with parchment or a silicone mat. A baking sheet or large cutting board will do for this purpose.
2. Shift the dense mass from the mixer bowl into a pre-prepared pastry bag with a suitable nozzle.
3. Remove marshmallow halves from the bag.
4. Leave marshmallows to dry at room temperature for at least 18 hours, preferably 24 hours.

Step 5. Storing Blackcurrant Marshmallows

If the cooking technology has been fully maintained, a dense marshmallow mass can thicken already in 10 hours. How to check it? You need to lightly press your finger on the marshmallow. It should become elastic, keep its shape well. This means that the blackcurrant marshmallow on agar is ready.

At the end, the halves need to be connected together in pairs and roll in a mixture of powdered sugar and cornstarch. Such marshmallows are stored in cardboard boxes at room temperature. But before that, immediately after rolling in powder and starch, it is recommended to dry it a little more for 3-4 hours, spreading it on the table in one layer.

Homemade marshmallows can be prepared withoutonly from blackcurrant, but also from cranberries, lingonberries, strawberries, raspberries and even cherries. If there is not enough natural pectin in the berries, at the stage of boiling the puree, you can add a teaspoon of powdered pectin to the saucepan, mixing it with a tablespoon of sugar. Other ingredients are used in the same amount.