Currant marshmallow at home

Homemade blackcurrant marshmallow is a very delicate, airy, exquisite dessert. Its rich berry flavor and aroma cannot be compared with store-bought sweets. Even from a small amount of ingredients, a lot of marshmallows are obtained. If you put it in beautiful packages, you can make great gifts for friends and colleagues.

Useful properties of homemade currant marshmallows

Marshmallow from blackcurrant can be used for the benefit of the body.

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

Scientific studies show that marshmallows contain beneficial substances:

• flavonoids that maintain vascular elasticity;
• antibacterial substances that protect the oral cavity from caries;
• bromine, which positively affects 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.

With a sore throat and dry cough, marshmallows from black or red currant can be used to help drugs. It soothes coughs, inhibits inflammation and prevents the spread of bacteria.

Blackcurrant marshmallow recipes at home

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

1. Beat the marshmallow mass with a powerful stationary mixer, at least 1000 watts.
2. If the mass is poorly whipped or the berry syrup is not boiled, it will not be possible to achieve stabilization of the dessert. A crust will appear on its surface, but inside it will look like a cream.
3. So that the sugar syrup does not splatter when added to the marshmallow mass, it must be poured in a thin stream along the walls of the pan.

Blackcurrant marshmallow at home

Homemade blackcurrant marshmallows according to this recipe are prepared simply, but it turns out airy and tender. The aroma of currant is subtle and unobtrusive.

To prepare you will need:

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

Cooking process:

1. Soak the thickener in cool water for about an hour.
2. Sort the blackcurrant, wash and grind into a puree using a sieve or blender, but so that no skin and seeds remain in the berry mass.
3. Pour 200 g of granulated sugar, mix until dissolved. Place the puree in the refrigerator.
4. Put the solution with a thickener on the stove and let it boil, pour the rest of the granulated sugar. Boil for about 5-6 minutes. You can check the readiness of the syrup with a spoon. If you take it out of the pan, a thin stream of liquid should follow it.
5. In blackcurrant puree, add protein from one egg. 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 whipping the whole mass. It should become fluffy and thick.
7. Put the marshmallow mass immediately into a culinary bag with a nozzle. Use it to make marshmallow halves and lay them 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 room temperature.
9. To test the marshmallow for readiness, you need to carefully remove it from parchment paper. The finished delicacy almost does not stick to the hands and easily lags behind the paper.
10. Sprinkle blackcurrant marshmallows with powdered sugar.
11. Glue the halves together. The pads stick well.

Homemade redcurrant marshmallow

The thickener in this recipe is agar-agar. This is an alternative to gelatin, which is of vegetable origin. Another product, red currant, is taken fresh or frozen. In this case, the berries must be boiled well. The taste of currant marshmallow is tender 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 and wash the berries. Grind until puree in a blender or with a sieve.
3. Put the berry mass on a strong fire. After it boils, reduce the fire and cook for about 7-8 minutes, stirring regularly. Puree should thicken to a jelly state.
4. Rub the warm mass through a sieve to remove the skin.
5. Add 200 g of granulated sugar, mix and cool in the refrigerator.
6. Add egg white to the cooled currant puree and beat with a mixer at maximum power so that it thickens and keeps its shape.
7. Put agar-agar on medium heat, wait until it boils and remove immediately.
8. Add 400 g of granulated sugar, mix and bring to a boil again. Reduce the heat, leave for a few more minutes and stir.
9. Add the slightly cooled syrup to the mass of currants in a thin stream so that the syrup flows down the walls of the dish without falling on the whisk. The mass should thicken and hold 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. Marshmallow from red currant at home “ripens” for about 24 hours. To check if he grabbed 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 blackcurrant, as an ingredient for making homemade marshmallows, is second only to fresh berries in taste and useful properties.

To make a dessert you will need:

• frozen blackcurrant – 400 g;
• egg white – 1 piece;
• water – 150 ml;
• sugar – 400 g;
• agar-agar – 8 g;
• powdered sugar for sprinkling.

Cooking process:

1. Defrost blackcurrants, chop them in a blender and pass through a sieve.
2. Boil puree over low heat. The output should be about 200 g of berry mass.
3. Pour the 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-agar. Boil for about 5-6 minutes, stirring constantly.
6. Slowly pour the sugar syrup into the mass of blackcurrant and protein and beat. The resulting base for the dessert will greatly increase in volume. It should keep its shape well.
7. Take a pastry bag and make marshmallows in a beautiful shape. It is convenient to fold them on a baking sheet covered with foil, cling film or parchment paper.
8. Currant marshmallow at home to keep at a temperature of +18⁰-25^°C until it dries. Should take about a day. The finished delicacy can be sprinkled with powdered sugar and glued with the bottoms to each other.

Calorie currant marshmallow

100 g of marshmallow made from blackcurrant and agar-agar contains 169 kcal. Nutritionists note that marshmallows are the best sweets for weight loss. It has less calories than other desserts. Nevertheless, it helps to overcome cravings for delicious food and lifts the spirits of dieters.

In addition, marshmallows made from blackcurrant and agar-agar, unlike other sweets, contain many useful substances: vitamin C, iodine, selenium, calcium.

Terms and conditions of storage

You can store blackcurrant marshmallows under the following conditions:

• temperature of +18⁰ up to + 25^°WITH;
• humidity up to 75%;
• absence of sources of strong odor nearby;
• 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, light sourness – all this does not leave the sweet tooth indifferent. In addition, marshmallows do not contain dyes and other artificial additives. Only natural ingredients and the pleasure of taste!