Rich blackcurrant marshmallow

Ingredients

Marshmallow

125 grams (4.4 ounces) currant puree
5 grams (0.18 ounces) albumin, or 30 grams (1.06 ounces) egg whites
50 grams (1.75 ounces) sugar
100 grams (3.55 ounces) water
200 grams (7.05 ounces) sugar (for the syrup)
6 grams (0.21 ounces) agar

Equipment

Microwave
Essential for quickly heating the currants and extracting the juice. Ensure your microwave has appropriate settings for even heating.
Sieve
Use a fine mesh sieve to separate the juice from the berry pulp. This helps avoid seeds in your marshmallow puree.
Saucepan with thick bottom
Important for boiling the syrup, as it distributes heat evenly and prevents burning.
Culinary bag with a nozzle
For forming beautiful marshmallows. Ensure it's sturdy to handle the dense marshmallow mixture.
Silicone mat
Provides a non-stick surface for marshmallows to set. It's reusable and easy to clean.

Instructions

Step 1

Blackcurrant marshmallows are extremely popular. To make it, you will need simple and readily available ingredients, resulting in a bright taste and beautiful natural color. This versatile dessert can be shaped in countless ways to please any sweet tooth. The recipe is simple and the specified amount of ingredients is enough for 7 popsicle-like pieces, 2 doubled baby-marshmallows, and a jar of chocolate chips.

Step 2

**Ingredients needed:**

Step 3

125 grams (4.40 ounces) currant puree (use 175 grams (6.15 ounces) of frozen berries)

Step 4

5 grams (0.18 ounces) albumin (or 30 grams (1.06 ounces) egg whites)

Step 5

50 grams (1.75 ounces) sugar (for the puree)

Step 6

100 grams (3.55 ounces) water

Step 7

200 grams (7.05 ounces) sugar (for the syrup)

Step 8

6 grams (0.21 ounces) agar

Step 9

**Instructions:**

Step 10

1. **Prepare currant puree**: Pour the frozen currants into a container with a lid and microwave for 3 to 4 minutes until the berries burst and the juice separates.

Step 11

Tip: Ensure you stir the berries halfway through microwaving for even heating.

Step 12

2. **Extract juice**: Put the currants in a sieve and squeeze the juice out with a spatula. You can either discard the juice or retain half of it to replace some of the syrup water. Mash the remaining berries. Tip: If preferred, you can remove the seeds by straining further.

Step 13

3. **Combine with sugar and albumin**: Add 50 grams of sugar and the albumin to the puree. Mix well and set aside. Tip: Let the mixture rest while you prepare the syrup.

Step 14

4. **Make the syrup**: In a saucepan with a thick bottom, combine 200 grams of sugar with 100 grams of water and agar. Heat until it comes to a boil, then cook for 3.5 minutes over medium heat, stirring constantly. Tip: Adding glucose or invert syrup can help keep the marshmallows fresh longer. If desired, replace 50-75 grams of sugar with syrup.

Step 15

5. **Whip the puree**: While the syrup is boiling, whip the puree mixture with the egg whites and sugar. The mixture will become lighter, increase in volume, and turn dense. Tip: Use a stand mixer for consistent whipping.

Step 16

6. **Incorporate the syrup**: Slowly pour the hot syrup into the puree mixture in a thin stream while continuing to whip. Once all the syrup has been added, keep whipping for 30 to 60 seconds until the mixture becomes even denser and lighter in color. The mixture should be firm and not move when the bowl is tilted. Tip: Pour the syrup slowly to ensure it's fully incorporated.

Step 17

7. **Form marshmallows**: Quickly transfer the mixture into a piping bag fitted with a nozzle. Pipe out beautiful marshmallows onto a silicone mat, parchment paper, or cling film. Allow them to set for 12 to 15 hours. Tip: Work swiftly as the marshmallow mixture sets quickly.

Step 18

8. **Final touch**: Once set, roll the marshmallows in powdered sugar and store them in an airtight container. Tip: To prevent sticking, ensure they are well coated in powdered sugar.

Servings

Imagine the faces lighting up as you present a plate of these stunning blackcurrant marshmallows! 🤩 **Serve them with a dusting of powdered sugar** for an extra touch of sweetness. For a playful twist, offer them as **popsicle-like marshmallow treats**—perfect for kids' parties or adult gatherings. Pair these marshmallows with a cup of hot chocolate or coffee for a relaxing afternoon treat. ☕ Or, make a fun dessert platter with various fruits, chocolates, and marshmallows for dipping. If you're feeling extra fancy, slice some marshmallows and use them as a **topping for cakes or cupcakes**; they add both flavor and aesthetic appeal. If you're preparing for a special event, arrange the marshmallows in **cute jars and tie them with ribbons**. They make for beautiful and thoughtful homemade gifts. 🎁

Variations

For those looking to adapt this recipe to suit specific dietary needs, here are some delicious alternatives: **Gluten-Free Version:** Great news! This recipe is naturally gluten-free. Just ensure all your ingredients are certified gluten-free. 👍 **Vegan Version:** It's easy to make these blackcurrant marshmallows vegan-friendly. Replace the albumin with aquafaba (the liquid from canned chickpeas) in equal measure, and use agar powder as a substitute for gelatin. With these tweaks, everyone can enjoy this delightful treat. 🌱✨

Faq

Why did my marshmallow mixture not thicken?
Ensure you're whipping the mixture long enough and at the right speed. The syrup should also be the correct temperature before adding it to the puree.
Can I use fresh currants instead of frozen?
Absolutely! Fresh currants work just as well. Simply follow the same steps to extract the juice.
How do I store the marshmallows to keep them fresh?
Keep the marshmallows in an airtight container with powdered sugar to prevent them from sticking. Store in a cool, dry place.
Can I flavor the marshmallows with other fruit purees?
Yes, you can experiment with different fruit purees such as raspberry or mango. Adjust the sugar levels according to the fruit's sweetness.
How can I achieve perfect shapes for my marshmallows?
Ensure your marshmallow mixture is the right consistency and practice steady piping with your culinary bag. Using molds can also help.
Is it necessary to use a silicone mat?
While not absolutely necessary, a silicone mat provides a non-stick surface that makes handling easier. You can also use parchment paper.