Homemade blackcurrant marshmallows

Completely natural homemade marshmallows from berries begin with the preparation of puree. To obtain the ideal mass, it is necessary to sort, rinse and dry the black currant berries with a paper towel. If it's winter outside and you can't find fresh ingredients, frozen ones are quite suitable.

Fresh or melted berries after freezing are placed in the bowl of a blender and thoroughly crushed. Do not save time at this stage, the more tender the puree turns out, the more homogeneous and tender the marshmallow will be as a result. We wipe the resulting mass through a sieve, thus getting rid of the remaining crusts and bones.

The next equally important step is boiling the puree. We put the crushed berries in a saucepan with a thick bottom, bring to a boil and evaporate excess moisture on the slowest fire. Within 10 minutes, the puree will turn into a thick, slightly darkened mass

When the berry mass has reached the required consistency and looks like a dense puree, add sugar and stir until dissolved. Leave the mixture to rest and cool down to room temperature.

The cooled puree is placed in the bowl of the mixer, the more powerful it is, the faster and better it will be possible to achieve the desired result. We separate the protein from the yolk and leave it aside. To implement the idea of homemade marshmallows, it is very important that no water or the slightest drop of yolk gets into the protein, otherwise nothing will work.

Preparing a thickener syrup. Pour water into a saucepan and add agar-agar. Bring to a boil and cook for a minute. Add sugar. Until the sugar has dissolved, stir the mixture constantly, as soon as the first bubbles appear, we stop stirring.

At the next stage, it is recommended to use a cooking thermometer, but if it is not available, we try to maintain the temperature by slow boiling. The complete uniformity and viscosity of the syrup will tell about the readiness.

Add the protein to the berry mixture and, starting with slow turns, whisk until a fluffy whitish foam. When the mass has become lush, a thin trickle, along the wall, pour it into the bowl. Beat for 5-7 minutes until the volume is doubled.

The well-whipped mass for marshmallows is very dense, flows poorly from the corollas and holds its shape perfectly. We put it with the help of a cooking bag on a silicone mat or baking paper. We leave the practically ready marshmallow in at least 16 hours, until it becomes elastic and retains its shape well.

Mix corn starch with powdered sugar. We connect the marshmallow halves and gently roll them into the mixture. We leave it for a few hours and the dessert is completely ready.

You can start a tea party or pack the most delicate homemade marshmallows in gift boxes!