Enjoy the new rich blackcurrant marshmallow recipe. Try to cook it! You will love the result!
You will need:
- 600 g sugar | 21.15 oz
- 8g agar | 0.30 oz
- 150g water | 5.30 oz
- 1egg white| 1.00 item
- 400 g currants (fresh or frozen) | 14.10 oz
- Place the currants in a saucepan; add a little water, and put it on the heat; warm up a little, and mush it into a puree with a blender.
- Place it back on the heat, and boil for about 10 minutes at a low temperature, stirring from time to time, so as not to burn. Throw it back on a sieve and wipe it; you should get 250 g (8.80 oz) of puree. Add 200g (7.05 oz) sugar to the hot puree.
- Stir the mass until completely dissolved, and then cool it well. Place the mass in a food processor bowl; add the egg white.
- Pour the agar over with the water, and place it on the heat!
- And at the same time start whisking the puree with the egg white.
- As soon as the agar starts swelling, add 400 g (14.10 oz) of sugar; boil the syrup until a stretching thread (when you lift a spoon with the syrup, it should drain off with a thread).
- Pour the syrup in a thin stream into the whipping puree, and continue whipping until the bowl becomes warm. Place the mass in a pastry bag, and form the marshmallows immediately.
- The marshmallow freezes for 24 hours at the room temperature.
- Finally, sprinkle them with the powdered sugar, and connect the halves.