Blackcurrant Marshmallow Recipe
Marshmallow is a favorite delicacy of children and adults! The most delicious and flavorful is, of course, cooked with your own hands! It is very different from the store brother! He’s incredible!!! Try it!)
Cook Time
Cook Time
  1. Prepare products for berry puree.
  2. In a saucepan add the berries. (I used fresh-frozen, pre-thawed.) Add 2 tablespoons of water to fresh berries.
  3. Berries bring to a boil and remove the pan from the heat.
  4. Wipe the berries through a sieve.
  5. Berry puree pour into a wide pot with a thick bottom. It turns out 450 grams of berry puree.
  6. In the pot to puree, add pectin. Stir. Put the pan on the fire.
  7. Bring the berry mass to a boil.
  8. Add 500 grams 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 the pan in a basin of ice-cold water. Berry puree turned into a thick, fragrant and delicious jam.
  11. Now proceed to the preparation of the marshmallow. For marshmallows I will need 250 grams of berry puree-jam (the rest of the puree put in a jar and store in the refrigerator for the next batch of marshmallows))). In the bowl of the mixer spread 250 grams of berry puree and 1 egg white.
  12. Begin to beat the mass. First, the mixer speed is minimal.
  13. In a small pot spread 220 grams of sugar, 7 grams of agar and pour 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. Beat the protein-berry mass to sharp peaks.
  17. Do not forget to follow the syrup. Cook the syrup, stirring constantly, for 5 minutes after boiling.
  18. Turn down the speed of the mixer to the minimum. In the protein-berry mass slowly pour a thin stream of sugar syrup.
  19. After adding all the syrup, increase the speed of the mixer to the maximum and continue to whisk the mass for 5 minutes.
  20. Spread the marshmallow mass in a pastry bag.
  21. We put the mass on a tray in the form of small “stars”.
  22. Leave the tray with the future marshmallow for 10-12 hours at room temperature.
  23. In 10-12 hours the marshmallow is ready. Sprinkle sugar powder.

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