BLACKCURRANT MARSHMALLOWS

Ingredients

Marshmallows

250 grams (8.80 ounces) sugar
75 grams (2.65 ounces) trimolin (#1)
75 grams (2.65 ounces) water (#1)
75 grams (2.65 ounces) currant puree
180 grams (6.35 ounces) water (#2)
18 grams (0.65 ounces) gelatin
110 grams (3.90 ounces) trimolin (#2)
1 gram (0.05 ounces) lemon acid

Equipment

High Saucepan with Thick Bottom
This helps to evenly distribute heat, preventing the syrup from burning. Make sure it's deep enough to avoid messy boil-overs.
Thick Silicone Mat
A must-have for setting your marshmallow strips. Grease it lightly with vegetable oil to ensure easy removal.
Stand Mixer
Essential for whipping your gelatin mixture into fluffy perfection. Using a hand mixer can work, but it's harder to achieve the same airy texture.
Pastry Bag with Round Nozzle
For precision in piping your strips. A round nozzle helps create even and smooth marshmallow ropes.

Instructions

Step 1

Enjoy these delicious and fun blackcurrant marshmallow knots!

Step 2

1. First, gather the following: 250 grams (8.80 ounces) sugar, 75 grams (2.65 ounces) trimolin (#1), 75 grams (2.65 ounces) water (#1), 75 grams (2.65 ounces) currant puree. Place all these ingredients in a high saucepan with a thick bottom. Bring the mixture to a boil and continue to cook until it reaches 120°C (248°F). Use a candy thermometer for an accurate temperature reading.

Step 3

2. Next, take 180 grams (6.35 ounces) water (#2) and soak 18 grams (0.65 ounces) gelatin in it. Allow the gelatin to swell, then transfer it into a mixing bowl and add 110 grams (3.90 ounces) trimolin (#2). When the syrup reaches 116°C (241°F), start whipping the gelatin and trimolin mixture at high speed. Gradually add the hot syrup in a thin stream while continuing to whip at maximum speed. Keep an eye on the temperature to avoid overcooking the syrup.

Step 4

3. Once the mixture becomes fluffy, soft, and light, dilute 1 gram (0.05 ounces) lemon acid with a drop of water, and add it to the marshmallow mass. Continue whipping until fully combined.

Step 5

4. Transfer the marshmallow mixture into a pastry bag fitted with a round nozzle. Pipe strips of the mixture onto a silicone mat that has been lightly greased with vegetable oil. Allow the strips to sit for 8 to 12 hours until they set. To make sure your marshmallows don’t stick, grease the silicone mat thoroughly.

Step 6

5. Once set, sprinkle the strips generously with a mixture of powdered sugar and starch. Form the marshmallow strips into knots and enjoy! Bon Appetit!

Servings

Imagine serving these delightful Blackcurrant Marshmallow Knots at your next picnic! Stack them high for a stunning centerpiece or scatter them across a table for a whimsical touch. They pair seamlessly with a hot cup of cocoa during a cozy night in or can be the perfect topping for a scoop of vanilla ice cream. You can even include them in a s’mores kit for a fruity twist on the classic treat. For an extra special touch, drizzle them with a bit of melted dark chocolate — the slight bitterness perfectly balances the sweet-tart marshmallow. Your guests will be coming back for seconds and thirds, guaranteed.

Variations

For a gluten-free version, make sure all ingredients, especially the gelatin and trimolin, are certified gluten-free. To create a vegan variation, substitute the gelatin with agar-agar and adjust the soaking and whipping process as per agar-agar’s unique properties. Use a vegan alternative for trimolin, and you're all set to delight vegans with this fluffy treat!

Faq

What is trimolin, and can I substitute it?
Trimolin is an invert sugar syrup that helps keep marshmallows soft. You can substitute it with light corn syrup or glucose syrup.
How can I tell if my syrup has reached the right temperature?
Use a candy thermometer to get an accurate reading. The syrup should reach 120C (248F) for this recipe.
How do I prevent my marshmallows from sticking?
Grease your silicone mat with vegetable oil and dust the marshmallow strips with a mixture of powdered sugar and starch.
What’s the best way to store these marshmallows?
Keep them in an airtight container at room temperature. Avoid humidity to maintain their texture.
Can I add different flavors to this recipe?
Yes, you can experiment with different fruit purees or add extracts to create a variety of flavors.
How do I know when to stop whipping the marshmallow mixture?
The mixture should be very lush, soft, and tender. It should hold its shape but still be pliable when piped.