Currant marshmallows at home

Homemade black currant marshmallow is a very delicate, airy, exquisite dessert. Its rich berry flavor and aroma cannot be compared to commercial sweets. Even a small amount of ingredients produces a lot of marshmallows. If you put it in beautiful packaging, you can make great gifts for friends and colleagues.

Useful properties of homemade currant marshmallows

Blackcurrant marshmallow can be used with benefits for the body.

Currant marshmallow, prepared with the addition of agar-agar, contains a large amount of iodine and selenium. After all, this natural thickener is made from seaweed. Iodine and selenium support the function of the thyroid gland and reduce the risk of developing cancer cells.

Scientific research shows that marshmallows contain beneficial substances:

• flavonoids that maintain vascular elasticity;
• antibacterial substances that protect the oral cavity from caries;
• bromine, which has a positive effect on the state of the nervous system;
• fast carbohydrates that activate mental activity.

Blackcurrant marshmallow increases the amount of antioxidants in the blood. And thanks to its pleasant aroma, it also serves as a relaxant.

For sore throat and dry cough, black or red currant marshmallows can be used to help drugs. It soothes coughs, inhibits inflammation, and prevents bacteria from spreading.

Blackcurrant marshmallow recipes at home

Marshmallow from black or red currant on agar turns out to be perfect on the first try, if you adhere to the recipe and know a few secrets of its preparation:

1. Beat the marshmallow mass with a powerful stationary mixer, at least 1000 W.
2. If the mass is not beaten well or the berry syrup is not boiled, it will not work to stabilize the dessert. A crust will appear on its surface, but inside it will look like a cream.
3. To prevent the sugar syrup from splashing when added to the marshmallow mass, it must be poured in a thin stream along the sides of the pan.

Blackcurrant marshmallow at home

Homemade blackcurrant marshmallows according to this recipe are easy to prepare, but it turns out to be airy and tender. The aroma of currants is subtle and unobtrusive.

For cooking you will need:

• black currant, fresh or frozen - 350 g;
• sugar - 600 g;
• water - 150 ml;
• egg white - 1 pc .;
• agar-agar - 4 tsp;
• icing sugar - 3 tbsp. l.

Cooking process:

1. Soak the thickener in cool water for about an hour.
2. Sort out the black currants, wash and grind in mashed potatoes using a sieve or blender, but so that no skin and seeds remain in the berry mass.
3. Pour in 200 g of granulated sugar, mix until dissolved. Put the puree in the refrigerator.
4. Put the solution with the thickener on the stove and let it boil, add the rest of the granulated sugar. Boil for about 5-6 minutes. You can control the readiness of the syrup with a spoon. When removed from the pan, a thin stream of liquid should be drawn behind it.
5. Add the protein from one egg to the black currant puree. Beat thoroughly until the mass becomes light and increases in volume.
6. Pour the slightly cooled sweet syrup into blackcurrant puree in a thin stream, without stopping to beat the whole mass. It should become lush and thick.
7. Immediately put the marshmallow mass in a culinary bag with a nozzle. Make marshmallow halves with it and spread out on parchment paper. The optimal size is about 5 cm in diameter.
8. Let the dessert harden, leaving for about a day. This time is approximate and depends on the humidity of the air and the quality of the thickener. The temperature should be at room temperature.
9. To check the readiness of the marshmallow, you must carefully remove it from the parchment paper. The finished delicacy almost does not stick to your hands and easily falls off the paper.
10. Sprinkle black currant marshmallows with powdered sugar.
11. Glue the halves in pairs. The bottoms adhere well.

Homemade red currant marshmallow

The thickener in this recipe is agar agar. It is a vegetable-based alternative to gelatin. Another product, red currants, is taken fresh or frozen. In this case, the berries must be boiled well. The taste of currant marshmallows is gentle and unobtrusive. For cooking you will need:

• red currant - 450 g;
• sugar - 600 g;
• water - 150 ml;
• agar-agar - 4 tsp;
• egg white - 1 piece;
• icing sugar - 3 tbsp. l.

Cooking process:

1. Soak agar-agar in water for about an hour.
2. Sort the berries and rinse. Grind to a puree in a blender or with a sieve.
3. Put the berry mass on high heat. After it boils, reduce the heat and cook for about 7-8 minutes, stirring regularly. The puree should thicken to a jelly state.
4. Rub the warm mixture through a sieve to remove the skin.
5. Add 200 g of granulated sugar, mix and chill in the refrigerator.
6. Add the egg white to the cooled currant puree and beat with a mixer at maximum power so that it thickens and holds its shape.
7. Put the agar-agar on medium heat, wait for a boil and remove immediately.
8. Add 400 g of granulated sugar, mix and let it boil again. Reduce heat, leave for a few more minutes and stir.
9. Add the slightly cooled syrup to the currant mass in a thin stream so that the syrup flows down the walls of the dishes without falling on the whisk. The mass should thicken and keep its shape.
10. Since agar-agar solidifies already at 40^°C, the marshmallow mass must be quickly and beautifully laid out on baking paper using a culinary syringe.
11. Red currant marshmallows at home “ripen” for about 24 hours. To check if it has grasped enough, you need to try to remove it from the paper. If the marshmallow does not stick, you can sprinkle it with powdered sugar and glue the halves together.

Frozen currant marshmallow

Frozen black currants, as an ingredient for making homemade marshmallows, are inferior in taste and useful properties only to fresh berries.

To prepare dessert you will need:

• frozen black currant - 400 g;
• egg white - 1 piece;
• water - 150 ml;
• sugar - 400 g;
• agar-agar - 8 g;
• icing sugar for dusting.

Cooking process:

1. Defrost black currants, grind them in a blender and pass through a sieve.
2. Cook the puree over low heat. The output should be about 200 g of berry mass.
3. Pour protein into the cooled blackcurrant puree, beat until fluffy.
4. Take 50 g of granulated sugar, mix with agar-agar.
5. Pour the remaining 350 g of sugar into 150 ml of water, put on the stove and bring to a boil. Add a mixture of sugar and agar. Boil for about 5-6 minutes, stirring constantly.
6. Pour sugar syrup into the blackcurrant and protein mixture and beat. The resulting dessert base will greatly increase in volume. She must keep her shape well.
7. Take a pastry bag and make beautifully shaped marshmallows. It is convenient to fold them on a baking sheet covered with foil, cling film or parchment paper.
8. Keep currant marshmallows at home at a temperature of +18⁰-25^°C until it dries up. It should take about a day.The finished treat can be sprinkled with powdered sugar and glued with the bottoms to each other.

Calorie content of currant marshmallow

100 g of marshmallow made from black currant and agar-agar contains 169 kcal. Nutritionists note that it is marshmallow that is the best sweetness for losing weight. It is less high in calories compared to other desserts. Nevertheless, it helps to overcome the cravings for delicious food and raises the mood of people adhering to a diet.

In addition, blackcurrant marshmallow and agar-agar, unlike other sweets, contains many useful substances: vitamin C, iodine, selenium, calcium.

Terms and conditions of storage

You can store black currant marshmallows under the following conditions:

• temperature from +18⁰ up to +25^°FROM;
• humidity up to 75%;
• the absence of nearby sources of strong odor;
• in a tightly closed container (in a plastic food container or plastic bag).

Conclusion

Blackcurrant marshmallow is one of the best homemade sweets. Relatively low calorie content, useful substances, amazing taste and aroma, pleasant delicate color, slight sourness - all this does not leave a sweet tooth indifferent. In addition, marshmallows do not contain dyes or other artificial additives. Only natural ingredients and pleasure from the taste!

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