Homemade blackcurrant marshmallows

10 servings
1 days 3 hours

All-natural homemade berry marshmallows start with mash. To get the perfect mass, you need to go through, rinse and dry blackcurrant berries with a paper towel. If it's winter outside, and you can't find fresh ingredients, frozen ones are fine. Place the berries fresh or melted after freezing in a blender bowl and grind thoroughly. Do not save time at this stage, the more tender the puree is, the more homogeneous and tender the marshmallows 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 to boil the mash. Place the crushed berries in a saucepan with a thick bottom, bring to a boil and evaporate excess moisture at the slowest heat. 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 to room temperature. We place the cooled puree in the bowl of the mixer, the more powerful it will be, the faster and better it will be possible to achieve the desired result. Separate the protein from the yolk and leave it aside. To implement the idea of ​ ​ homemade marshmallows, it is very important that water or the slightest drop of yolk does not get into the protein, otherwise nothing will work. We prepare a thickening syrup. Pour water into the saute pan and add agar agar. Bring to a boil and cook for a minute. Add sugar. Until the sugar has dissolved, we constantly stir the mixture, as soon as the first bubbles appear, we stop interfering. In the next step, it is recommended to use a culinary thermometer, but if it is not, we try to keep the temperature slow boiling. Complete homogeneity and gravitational syrup will tell about readiness. Add the protein to the berry mixture and, starting with slow revolutions, beat to a lush whitish foam. When the mass has become lush, a thin trickle, along the wall, we pour it into the bowl. Beat for 5-7 minutes until the volume doubles. The well-beaten mass for marshmallows is very dense, drains poorly from the corollas and holds its shape perfectly. Deposit it with a cooking bag on a silicone mat or baking paper. We leave almost finished marshmallows for at least 16 hours until they become elastic and well-preserved in shape. Mix corn starch with powdered sugar. We connect the marshmallows halves and gently roll them in 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!