I love the summer abundance of berries and fruits. I try to eat them fresh every day, and also use them in the preparation of desserts and drinks. Among my favorites are red currant marshmallows. I cook it every year for sure.
Ingredients
- Red Currant - 400 g
- Egg whites - 2 pieces
- Sugar - 1 kg
- Agar-agar - 16 g
- Water - 300 ml
Step-by-step cooking recipe
Agar-agar mix with hot water and put aside for 15 minutes.
Chop the red currants in a blender, and then rub through a sieve.
Put the berry puree in a saucepan and boil over low heat until it thickens. Remove from heat and cool.
Mix the currant puree with half the sugar.
Add the cooled proteins and beat well with a mixer. The mass should lighten and increase in volume.
Put the billet with agar-agar on low heat and boil for 2 minutes.
Pour in the remaining sugar, stir and boil for another 5-7 minutes. Stir frequently in the process.
Continuously whipping the billet with berries, pour in a thin stream of hot syrup. Beat everything together until stable peaks.
Put the resulting mass in a pastry bag, put on a special nozzle and put the marshmallows on baking paper. Dry for 24 hours at room temperature.
Separate the marshmallows from the paper and connect them in pairs.
