Black currant marshmallow
I want to share the news with my readers - I have recently finished a pastry course at the Ukrainian branch of the French pastry school. Five months flew by unnoticed and were full of new impressions, new techniques, skills and, of course, new tastes!
And now, having already graduated, I continue to try new combinations, discover new flavors and continue to learn and improve.
Black currant marshmallow I wasn't going to show it on the site, I made it "to try" to see how it turns out, but the taste turned out to be so magical that I want to share it with my readers. And look at the color! And not a gram of dye!
There are no step-by-step photos, but the process is similar to cooking apple marshmallows at home, so feel free to look at the photos in that recipe, and I will describe the different nuances in detail.
The recipe also specifies agar-agar. This is an essential ingredient, it cannot be substituted for gelatin or pectin. I had no trouble ordering it from the online store, so I hope you won't have any trouble with it either.
Agar-agar is also listed in the recipe.
Yes, I myself am very afraid of raw protein. But here it's brewed with 110 degree syrup, so you don't have to worry and can safely make marshmallows even for kids.
So I'm not afraid of it.
Composition:
- apple puree (baked) - 125 gr.
- currant puree (boiled) - 125 g.
- egg white - 1 egg white
- water - 150 gr.
- sugar - 500 gr.
- agar-agar - 8 gr.
Cooking black currant marshmallows:
First of all, you need to prepare a puree. To do this, cut the apples in half, remove the core (do not remove the skin) and bake in the oven or multicooker until soft - about 30 minutes. Then scrape out the pulp with a spoon and chop with a blender until smooth.
Chop the currants with a blender, pass the puree through a sieve and then simmer over a low heat (without adding water) until it has boiled down to about 2 times its volume and is thick (about the same as apple puree). It took me about 30 minutes to do this. If you use frozen currants, defrost them beforehand and remove any excess moisture, but in this case it will take longer to boil the puree.
Cool the puree. You can even prepare it the night before and make the marshmallows in the morning.
While the puree is cooling, prepare two pastry bags (it's more convenient and less likely to freeze in the bowl) with "star" nozzles and a few sheets of parchment paper.
While the puree is cooling, prepare two pastry bags with "star" nozzles and a few sheets of parchment paper.
In the bowl of a mixer, combine the apple and currant puree and the protein. Of course, the egg white must be fresh and from fresh eggs. Start whipping the puree and egg white mixture.
Meanwhile, dissolve agar-agar in water and put it on the fire. When the mass is almost boiling, pour in the sugar and cook the syrup to a temperature of 110 degrees. Don't forget to stir the syrup, as the agar-agar tends to stick to the bottom of the pot. This time I used a thermometer, and last time (when I made just apple marshmallows) I just boiled the syrup for 3-4 minutes after boiling.
Pour the hot syrup into the whipping mixture in a thin stream and whisk for about 5-7 minutes. The mixture should increase in volume and begin to thicken. Do not over-whisk, otherwise the marshmallow will solidify in the mixer bowl, as agar-agar starts to solidify at 40 degrees Celsius.
Agar-agar starts to solidify at 40 degrees Celsius.
Transfer the mixture quickly into pastry bags and drop the marshmallows onto parchment. The size depends on your preference, I try to make small ones for two or three bites. You can still see some marshmallows in my photo that I've reserved for decoration.
This is what the marshmallows look like with the "open star " nozzle.
And this is a marshmallow with "closed star".
I make about three trays of marshmallows from the above serving size.
Leave the marshmallows to dry at room temperature for 24 hours.
Then sprinkle the marshmallows with powdered sugar (it will keep them from sticking to your hands), and glue the two halves together to form a complete marshmallow.
Allow the marshmallows to dry at room temperature.
It can be stored in an airtight container for about a week.
Bon appetit!"
