I love agar-agar with all my heart, which makes incredible transformations with almost any sweet and unsweetened liquid. Currant marmalade is one of my favorites. It is especially good with hazelnuts and sesame seeds.
If the currant is frozen, thaw it and grind with a blender.
Agar-agar soak in water (I used agar rare, flaky 3 tbsp, so all the water is gone for him, you can add the remaining water during cooking). Better yet, consult your user manual for your hangar, as it is required for 250 ml.
I wanted to marmalade mass was homogeneous, so squeezed out of the resulting puree all the juice through the gauze (you can similarly grind through a sieve).
Add to the currant juice sugar put on a small fire. Once the mass begins to boil, add it agar-agar with water.
Pour half of the hot marmalade into a small mold (I take a plastic mold and "glue" the food film on a drop of vegetable oil).
As soon as the marmalade a little grab, put in the form of hazelnuts. Then pour the remnants of marmalade (can be heated, if in a saucepan he, too, embarked).
Fry the sesame for a couple of minutes until Golden brown.
When the jelly hardens completely (as the case 20-30 minutes), remove it from the mold, cut into cubes inside of each was the hazelnut. And roll in sesame. If the sesame is not well glued to the marmalade, you need a few more hours to dry the cubes. Or just sprinkle sesame seeds on top.