Currant Marmalade with Nuts Recipe
I love agar with all my heart-agar, which creates incredible transformations with almost any sweet and unsweetened liquid. Currant marmalade is one of my favorites. It goes especially well with hazelnuts and sesame seeds.
Servings
3
Cook Time
45minutes
Servings
3
Cook Time
45minutes
Ingredients
Instructions
  1. If the currant is frozen, defrost it and grind it with a blender. Soak the agar-agar in water (I used rare, layered agar, 3 tablespoons, so that all the water goes to it, you can add the remaining water during cooking). Or even better, refer to the user manual of your hangar, as it is required for 250 ml.
  2. I wanted the marmalade mass to be homogeneous, so I squeezed all the juice out of the resulting puree through cheesecloth (you can similarly grind it through a sieve).
  3. Add sugar to the currant juice, put it on a small fire. As soon as the mass begins to boil, add agar-agar with water to it.
  4. Pour half of the hot marmalade into a small mold (I take a plastic mold and “glue” the food film onto a drop of vegetable oil). As soon as the marmalade grabs a little, put the hazelnuts in the mold. Then pour in the rest of the marmalade (you can warm it up if it also got up in the saucepan).
  5. Fry the sesame seeds for a couple of minutes until golden brown.
  6. When the jelly is completely frozen (and it will take 20-30 minutes), take it out of the mold, cut into cubes, there was a hazelnut inside each. And roll in sesame seeds. If the sesame is poorly glued to the marmalade, you need a few more hours for the cubes to dry out. Or just sprinkle sesame seeds on top.
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