Homemade Blackcurrant Zefir (Russian Marshmallows)
Homemade marshmallows with a rich berry flavor! Vibrant and wholesome! Homemade blackcurrant zefir is nothing like store-bought sweets. Delicate yet rich in flavor! The zefir comes out airy and light, and literally melts in your mouth. Made with safe, natural ingredients, it's an ideal dessert for a children's party, for decorating cakes, or as a standalone gift for New Year's or other themed celebrations.
lastochki
Recipe author
Homemade Blackcurrant Zefir (Russian Marshmallows)
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 2 %
1 g
Fats 0 %
0 g
Carbohydrates 98 %
53 g
207 kcal
GI:
15
/
0
/
85
- Completely natural homemade berry zefir starts with making a purée. For the ideal base, pick over the blackcurrants, rinse them, and dry them with a paper towel. If it's winter and you can't find fresh berries, frozen ones work just fine. Put the fresh or thawed berries in a blender and blend thoroughly. Don't try to save time at this stage — the smoother the purée, the more uniform and delicate the zefir will be. Press the purée through a sieve to get rid of any remaining skins and seeds. The next, equally important step is reducing the purée. Put the blended berries in a heavy-bottomed pot, bring to a boil, and evaporate the excess moisture over the lowest heat. Within 10 minutes the purée will turn into a thick, slightly darkened mass. Once the berry mass has reached the right consistency and looks like a dense purée, add the sugar and stir until dissolved. Let the mixture rest and cool to room temperature. Put the cooled purée in the bowl of a mixer — the more powerful it is, the faster and better the result. Separate the egg white from the yolk and set it aside. For homemade zefir, it's crucial that no water or even the slightest drop of yolk gets into the white, or it won't work. Make the thickening syrup. Pour the water into a saucepan and add the agar-agar. Bring to a boil and cook for a minute. Add the sugar. Stir constantly until the sugar dissolves, and stop stirring as soon as the first bubbles appear. For the next stage, a candy thermometer is recommended, but if you don't have one, try to keep it at a slow simmer. You'll know it's ready when the syrup is completely smooth and stretchy. Add the egg white to the berry mixture and, starting on low speed, whip it into a fluffy, whitish foam. Once the mass is fluffy, pour the hot syrup down the side of the bowl in a thin stream. Whip for 5–7 minutes until the volume has doubled. A well-whipped zefir mass is very dense, drips slowly off the beaters, and holds its shape perfectly. Pipe it onto a silicone mat or parchment paper using a piping bag. Leave the nearly finished zefir for at least 16 hours, until it becomes firm and holds its shape well. Mix the cornstarch with the powdered sugar. Join the zefir halves together and gently roll them in the mixture. Leave them for a few hours, and the dessert is completely ready. Time to put the kettle on — or pack the delicate homemade zefir into gift boxes!
Caloric content of the products possible in the composition of the dish
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Water - 0 kcal/100g
- Powdered sugar - 374 kcal/100g
- Egg whites - 44 kcal/100g
- Cornstarch - 329 kcal/100g
- Blackcurrants - 38 kcal/100g
- Fresh-frozen blackcurrants - 44 kcal/100g
- Agar-agar - 301 kcal/100g
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