Ingredients
Marshmallow
black currant puree
300g
10.50oz
1.20cup
20tbsp
sugar #1
350g
12.25oz
1.40cup
23.45tbsp
agar
12g
0.42oz
0.80tbsp
water
120g
4.06fl oz
egg whites
110g
3.85oz
0.44cup
7.37tbsp
sugar #2
130g
4.55oz
0.52cup
8.71tbsp
Method
- Mash the currants with a blender. Put in a saucepan, and add the sugar #1, agar and water. Boil everything to 212-221F (100-105C). * In this cooking technology, we don't need a continuous stream.
- Meanwhile, make the meringue. Whip the eggs until foamy, and gradually add sugar. When peaks appear, add the hot currant syrup, without stopping whipping.
- Whip for a few minutes until firm peaks. Put the mass in a bag with a "Cosed star" nozzle, and pipe the marshmallows.
- Let the dessert stabilize for about 5-6 hours at room temperature (better overnight).
