Blackcurrant Marshmallow Recipe
Marshmallows are a favorite treat of children and adults! The most delicious and fragrant is, of course, cooked with your own hands! This is very different from the brother store! He’s incredible!!! Try it!)
Servings
6
Cook Time
720minutes
Servings
6
Cook Time
720minutes
Ingredients
Instructions
  1. Prepare the products for berry puree.
  2. Add the berries to the pan. (I used freshly frozen, pre-thawed.) Add 2 tablespoons of water to the fresh berries.
  3. Bring the berries to a boil and remove the pan from the heat.
  4. Rub the berries through a sieve.
  5. Pour the berry puree into a wide saucepan with a thick bottom. It turns out 450 grams of berry puree.
  6. Add pectin to the mashed potatoes pan. Mix it. Put the pan on the fire.
  7. Bring the berry mass to a boil.
  8. Add 500 g of sugar and 2 tablespoons of lemon juice to the berry mass.
  9. Bring the mass to a boil and cook, stirring constantly, for 5 minutes. Then remove the pan from the heat.
  10. Berry puree-jam is cooled. To do this, I put a saucepan in a basin with ice water. Berry puree turned into a thick, fragrant and delicious jam.
  11. Now proceed to the preparation of marshmallows. For marshmallows, I will need 250 grams of berry puree-jam (put the rest of the puree in a jar and store it in the refrigerator for the next batch of marshmallows))). Put 250 g of berry puree and 1 egg white in the bowl of the mixer.
  12. Start whipping the mass. Firstly, the mixer speed is minimal.
  13. In a small saucepan, pour 220 grams of sugar, 7 grams of agar and pour in water. Put the pan on the fire.
  14. Increase the speed of the mixer and continue to beat the berry mass.
  15. The mass increases in volume and brightens.
  16. Whisk the protein-berry mass to sharp peaks.
  17. Don’t forget to keep an eye on the syrup. Cook the syrup, stirring constantly, for 5 minutes after boiling.
  18. Reduce the speed of the mixer to a minimum. Slowly pour a thin stream of sugar syrup into the protein-berry mass.
  19. After adding all the syrup, increase the speed of the mixer to the maximum and continue to beat the mass for 5 minutes.
  20. Put the marshmallow mass in a pastry bag.
  21. We spread the mass on a baking sheet in the form of small “stars”.
  22. Leave the mold with the future marshmallow for 10-12 hours at room temperature.
  23. After 10-12 hours, the marshmallow is ready. Sprinkle with powdered sugar.
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