Blackcurrant marshmallows. Black currant marshmallows Andi chef marshmallows with chocolate

Sometimes it happens that all dessert flavors are closely associated with great confectionery factories, so that only there, with thousands of secret techniques and ingredients, you can produce any kind of malt.

This happened to me, for example, with marshmallows and bird’s milk. I didn’t want to delve into the methods of their preparation, as it seemed that the technology would be needed to equal the launch of space shuttles.

Everything appeared, suddenly, in a simpler way. Do not be fooled by the large number of pictures and text, in this episode I try to show the details, how simple it is. And see for yourself what the effect will be!

One thing we can tell you is agar-agar. No, it cannot be replaced with gelatin and pectin - completely different powers, functions and results. If you don’t know which store to buy it from, look on the Internet, there are a lot of sites, prices are affordable. Since you live in Khabarovsk, I am happy to help you with your needs. Still, homemade marshmallows are that good, tell me. Those who tried it said: “It’s just like that and it’s a good dessert” - tender, melting in your mouth, with a thin tendinous crust and a pleasant aroma (banana or otherwise).

Pour the puree into a bowl. You can taste it, whatever it is, the puree may be thick. For reference, I took the child Frutonyan. You can boil the berries in a saucepan (without the rind) and then puree them with a blender. Add tsukor (250 gr.) and vanilla tsukor. Stir and remove the meat.

In a saucepan (use at least 2 liters) mix water and agar-agar. Please wait for 10 minutes.

Place the saucepan with agar on the stove and bring to a boil. Great bulbs are starting to appear.

Add 475 g of zukru and cook for 5-10 minutes. A white foam will begin to appear, and the syrup will drain from a fork/spatula with a thin thread (it does not drip, but flows down in a thin stream).

Let the agar and the rind drain, and we’ll turn it into a puree. Pour half the egg white into the egg white and beat with a mixer at maximum speed. You will become lighter and more connected.

Add half the egg white and beat again to a rich, light and creamy consistency.

Now, in a non-stirring mixer, pour in the agar mixture in a thin (even very thin) bowl. I've got 2 things going on, I don't need to hurry.

And now the most important trick, how many will have mercy and not go away. Agar-agar begins to thicken and stabilize itself at 40 degrees (before speaking, confectioners love it more than gelatin). Apparently, we need to wait until we can get closer to 40 degrees. Therefore, continue to beat the sumish with a mixer at maximum speed until it becomes ice-warm (as soon as you touch it with your finger). Once you realize that you are ready, you will become even tighter and trim the shape better. Make an even difference. Bulo:

Became:

Transfer the sumish into a pastry bag (you can put it in with spoons, but it won’t come out so nice). I press onto parchment.

At this stage you can add barnberry to the masu. Please note that later the marshmallows will fade a little, and the mixture with the barnberry will look lower.

Fill the marshmallows for 24 years. After 24 years, carefully remove the marshmallow from the paper (it’s easy to remove), glue the halves together and sprinkle with sugar powder.

Drain the finished marshmallows in an airtight container, but don’t worry that it won’t sit for a long time, they’re really fast!

I’ve been preparing this marshmallow for a while now, it will come out even softer and even sweeter, and that’s what marshmallows are supposed to be, right? The preparation process takes a long time, due to the reserve of terpenes and hours, the active time for preparing marshmallows is about 2 years, then 24 years are needed for the marshmallow to stabilize and add the required structure at room temperature.

Unfortunately, homemade marshmallows are not preserved for long, even though they are completely natural (don’t smell the fruits and vegetables). So how can you save such sweets? However, after 4-5 days in an airtight container at room temperature, the marshmallows will become fresh and juicy, then they will begin to dry out, and the zuccor in your storage will crystallize, so that the marshmallows become “large parts.”

To prepare banana marshmallows, you need boiled bananas, eggplant, and sour apples. Preparation begins with a fruit base.

The apple is cut in half, the inner box is removed and cut into slices, put in a saucepan, add 1-2 tbsp. water (this water is not included in the ingredients).

Bring the apple to a boil, reduce the heat to a minimum, cover the saucepan with a lid and simmer the apple until soft (about 15 minutes). Next, we rub the apple through a sieve, peel the bananas and cut them into thin pieces, transfer them to a blender bottle, and add applesauce there.

Using a blender, we blend the apples and bananas until a smooth puree is obtained, put it in a saucepan and begin to boil over low heat, without covering it with a lid. This is a very important step - the fruit base needs to be thoroughly boiled, steamed, otherwise the marshmallows will be wet at the end.

During the boiling time, the puree will “splutter” and gurgle, so you need to be careful and stir it gradually. After an hour of boiling, the puree will become thicker and change in consistency, so you can use a spatula to push the puree onto one side of the saucepan, without letting it flow, but rather gently and lazily turn it back. It took me about 15 minutes to get to this stage.

We need 250 grams of puree for preparing marshmallows. I literally lost a few tablespoons of my sweet puree. Of course, they can be written down.

Now, mix 250 g of fruit puree with 150 g of zucchini, add vanilla and add the simmer.

In a clean saucepan, add agar and fill it with water (160 ml), add 15-20 minutes.

Next, a very active and perhaps uninterrupted process begins, or more precisely, we will run two processes in parallel: boiling agaric-cucumber syrup and beating the fruit base with protein, until which point everything is at hand.

Place the saucepan with the soaked agar on high heat and begin to heat, bringing it to a boil, then stirring. When the agar is added to the cucumber, it may completely break down.

While the agar comes to a boil, transfer the fruit base into a bowl and begin beating with a mixer at high speed. Beat until the masa lightens and the mixture becomes slightly sticky.

As soon as it’s done, add half the egg white and continue beating until the mixture thickens and thickens even more.

Add some of the egg white that was left over and continue beating until the mixture becomes thick and soft. Now the sum can be prepared, I started with two drops of green barnberry - to get the color I needed (mint-minty) I needed 4 drops.

Continue beating the masa until it reaches a uniform consistency, consistency – hard peak – like for making meringue.

To prepare the marshmallows, the best way is to use a stand mixer, otherwise I use a hand mixer, which causes it to overflow, resulting in the boiled syrup.

Once the agar has boiled, add the zukor that is left over (400 g). Stirring, bring the syrup to a boil, change the heat and cook, stirring occasionally. After an hour - about 10 minutes, visually the syrup will greatly increase in volume, actively boil and stretch with a thread, as soon as you scoop it up with a spatula. Like a culinary thermometer - even better, cook to a temperature of 110 degrees.

The agaric-churic syrup is ready, remove it from the heat and let it cool just a little bit of the syrup so that the boiling water of the syrup boils, but do not cool the syrup below 80 degrees.

Mix the mixer again. Pour hot syrup into the egg white mixture along the side of the bowl, whisking gently. It is important to ensure that the hot syrup does not drain into the mixer bowls, otherwise hot breezes will fly on all sides.

After adding syrup, the masa will greatly increase in consistency and become glossy. Beat until the mass cools down, but remember that the agar begins to stabilize even at temperatures below 40 degrees, so you can begin to bake the marshmallows when the mass becomes acceptably warm. I check if it is necessary to beat it like this: I dip the tip of my finger into the masa, as the masa foams into the shape (hard peak), then I transfer it into a pastry bag.

You can use the shape of a banana marshmallow anyway, I created the classic shape, as well as the shape of an eggplant, maybe this idea will come to your attention just before the New Year and Christmas. Allow the marshmallows to stabilize at room temperature for 24 years, without disturbing anything. Sprinkle the finished marshmallow generously with sugar powder.

The shaped marshmallows can be decorated like new-fashioned berries, or you can make them into copper snowmen. For this I used confectionery gel, you can also use melted chocolate.

And with a little more imagination, banana marshmallows are transformed into a delicious addition to hot chocolate.

Delicious!

• 1. Sometimes it happens that all dessert flavors are closely associated with great confectionery factories, so that only there, with thousands of secret techniques and ingredients, you can produce any kind of malt.
• 2. This happened to me, for example, with marshmallows and bird’s milk. I didn’t want to delve into the methods of their preparation, as it seemed that the technology would be needed to equal the launch of space shuttles.
• 3. Everything appeared, suddenly, in a simpler way. Do not be fooled by the large number of pictures and text, in this episode I try to show the details, how simple it is. And see for yourself what the effect will be!
• 4. One thing we can tell you is agar-agar. No, it cannot be replaced with gelatin and pectin - completely different powers, functions and results. If you don’t know which store to buy it from, look on the Internet, there are a lot of sites, prices are affordable. Do you live at...
• 5. Pour the puree into a bowl. You can taste it, whatever it is, the puree may be thick. For reference, I took the child FrutoNyanya. You can boil the berries in a saucepan (without the rind) and then puree them with a blender. Add tsukor (250 gr.) and vanilla tsukor. Stir and clean up...

When it’s season for berries, I just couldn’t help but add to my treasure trove of recipes for homemade marshmallows with a new dessert. I’m excited to try the wonderful berry lasso - blackcurrant marshmallows, which I’ve been wanting to make since the last day. Just marvel at the rich and appetizing color of this homemade marshmallow, without any specks of barnberries – everything is 100% natural.

I can’t help but express your respect for the necessary ingredients. Agar-agar is in front of us. This binding component of any marshmallow is independent of the fruit and berry base you choose. A pure analogue of gelatin, which is obtained from sea algae. Depending on the strength of the gel (600-1200), the strength of agar-agar may vary. I will always use agar-agar 1000. Replacing this jelly with gelatin in this recipe is not allowed!

Black currants for marshmallows can be cured not only fresh - I believe that everything comes out miraculously from frozen berries. The truth is that currants are not a very rare berry (as compared, for example, with this same half-day), and besides, they contain a lot of pectin. Rub the berry puree (it will come out even thicker, there is no need to boil it) and straight through the vikorystvo, to preserve the bark of the currant to the maximum.

From the specified quantity of products to be cured, I got 30 marshmallows (2 halves each), 4-5 centimeters in diameter. You can get more or less - everything depends on the width and height of the workpieces. The taste of the blackcurrant marshmallows comes out with pleasant berry undertones, but the aroma of the blackcurrant itself is unobtrusive and even delicate (since you don’t know what the dessert is made of, it’s hard to guess).

Ingredients:

Preparation of the dish from the photo.

To prepare delicious homemade marshmallows with black currants, we need black currants themselves (fresh or frozen), pulp, egg whites, water and agar-agar. In addition, prepare a little bit of sugar powder, which you will then need to coat the prepared marshmallows. I immediately want to say that gelatin is not suitable for this recipe. Black currant butter (250 grams) - this is a berry puree without brushes, so you need to take about 300-350 grams of fresh berries (keep aside until you rub the berries through a sieve and how much of the top is removed).

First you need to soak 8 grams of agar-agar in 150 milliliters of cold water. 8 grams – this is approximately 4 teaspoons without a teaspoon. Let sit on the table for about an hour until the powder swells. Basically, I let the agar-agar steep for a year, but maybe a little less or more.

After this, the berries are pureed using any manual method. You can immediately rub it through a sieve, or it’s best to punch it with a blender before doing so (don’t force it tightly).

Then we rub the berries through a sieve to remove the seeds and skins. Don't throw away the mush - there's still a decent amount of pulp left in there. Just pour dill into the bottle, add a little honey, when everything is cool, strain, and the ready-made brown berry compote.

When the blackcurrant puree is ready to come out thicker and thicker, I don’t want it to be boiled. And if you have frozen berries, marvel at the consistency of the puree - if you cook them, boil them until thickened.

Everything is carefully mixed, so that | Tsukor got upset. Don’t worry that it will take a long time and lightly - drink actively, strain with a spoon or a whisk, 3-4 times and the crystals will completely dissolve. That's it, we have prepared berry puree with zucchini - put it in the refrigerator until it becomes cold.

After soaking the agar-agar for an hour, put it on the fire, let it rise in the water and boil, then pour in the pulp (400 grams), which is left, mix. You might think that there is not enough country, but that’s not the case - in essence, there is no shortage of country. During the heating process, the wine will completely turn into syrup.

Cook the syrup over medium heat for about 5 minutes, stirring until it reaches a thin thread. Then, behind a spoon, as you take it out of the saucepan, roll the syrup into a thin pipe, and at the end - stretch it with a thin thread. Using a thermometer, bring the syrup to 110 degrees. I haven’t gotten rich yet, so I’m tiring. The pulp syrup is ready - we remove the heat and let the parts cool off.

Remove the berry puree from the refrigerator and add half the egg white. To more easily halve the whites, beat the little pieces first with a fork.

Then we give half of the white to a friend and beat a couple more quills. The puree will lighten and become more flavorful. All I have is no more than 5 quilins, so my mixer is strong. If you have a hand mixer, and it’s not too strong, you should start beating the puree with the egg whites before you start boiling the syrup. Nothing can become of the beaten berry mixture in an hour, don’t worry.

This is what the axle looks like when it’s already whipped into a berry puree with eggplant and egg whites. I raised the crown and that mass, as one finds oneself, is lost in such a state. The base has already thickened and is in shape.

Without beating vigorously, pour the hot chick syrup with agar-agar into the puree in a thin stream. The wine is really hot, so instead of a bowl, the mitt is heated. Just don’t pour the syrup on the top, but rather close to the walls. Otherwise, when it gets on the wreath, the syrup immediately caramelizes.

As a result, the bowl is liable to lose a clear trace, grooves, which will cause the dishes to remain warm. If you don't add the butter, the marshmallows may spill. Here in the photo you can see that the marshmallow mixture on the wreath is smooth and does not drip (not at any time!). The thinnest middle axis is so lost in such a position that it leaves everything in its place.

Now you need to work even harder, because agar-agar is already reaching 40 degrees. Duzhe shvidko – this means DUZHE shvidko. A portion of the mixture is transferred to a mixing bowl with a starlet attachment or something else. You can, of course, quickly make it with a simple bag (cut up a bundle) or with a tablespoon. Next, it’s important to prepare paper cuts for the baking sheet (underneath them I place sheets of plywood) on which the marshmallow halves will dry.

Delicate, delicious homemade apple-banana marshmallows. If you give it the shape of an eggplant, it will become a wonderful decoration for the new table and will delight the children, or you can give a box of homemade sweets to relatives and friends.

Author of the publication

• Recipe author: Dar'ya Bliznyuk
• After cooking, you cut off 30 pcs.
• Cooking hour: 120 minutes

warehouses

• 2 pcs. apple
• 2 pcs. banana
• 550 gr. tsukor
• 10 gr. vanilla zukor
• 9 gr. agar-agar
• 160 ml. water
• 1 PC. egg white
• barberry

Method of preparation

Cut the apple halfway, remove the cores and remove the core. Place it on a plate, cut side down, and cook in a microwheat oven (an hour of baking in the hwines is equivalent to a few apples per piece). The apples will become soft, they can be pricked with a fork or knife, they can be baked in the oven at 180 degrees.

Cream the pulp of the prepared apples, peel the bananas and then puree the apples using a blender. Transfer the puree to a saucepan, bring to a boil over low heat and cook for about 10 pieces, stirring occasionally, until the water has evaporated and the puree becomes thick. Mix 250 grams of puree (you can give it to children or make it yourself), add 150 grams of zukru (rest of zukru for making syrup) and vanilla zukor.

Stir and add puree to cool. Place the agar in a saucepan, add water and add 10 pieces of water until it swells.

After soaking, put the agar on a fire and bring to a boil until the agar breaks down and becomes similar to starch. Add 400 g of zukru, bring to a boil, change the heat and cook over low heat, stirring for about 5-7 minutes. The temperature of the syrup should reach 110 degrees, the finished syrup will stretch in a thin stream the size of a spatula to the bowl. While the syrup is boiling, start beating the applesauce.

Transfer the cooled fruit puree with zest to a mixing bowl and start beating until light, add the egg whites in two additions and beat the puree into a paste on medium-high wrappers. After the mixture has become thick and fluffy (there is no need to crumble if you mix it too much or turn the mixer bowl over), you can add barnberries, whichever suits your needs (to give a soft green color, you can add a few specks of yellow and black ital barvnik).

Continuing to beat the protein-fruit mixture on medium-high speed, pour in the hot syrup in a thin stream, directing it into the center of the bowl. After adding syrup, the masa will increase greatly in volume, becoming rich and glossy, which resembles a beautiful meringue (meringue).

Transfer the marshmallow mixture to a large pastry bowl with the required nozzle (this recipe used a “open star” nozzle) and place parchment paper on the marshmallow in the shape of an egg.

This marshmallow mass can be placed on cookies or round biscuits, or you can use it to make cupcake caps.

Stop stabilizing marshmallow na dobu.

After that, you can sift the sugar powder through a sieve for the eggplants.

Delicious!