Blackcurrant marshmallow: the best recipes - how to make currant marshmallow at home

Methods for drying marshmallows

The technology for preparing marshmallows is quite simple: the berry mass is crushed until smooth and dried. There are several drying methods:

• On air. The inside of the drying container is lined with cling film and the currant mass is distributed in it. The product is dried in the sun for 3-4 days, then cut into pieces and dried until completely cooked. The marshmallow is considered dried if the top layer does not stick to your hands.
• In the oven.For drying, use a baking tray, which is covered with baking paper. To prevent the berry mass from sticking, the surface of the parchment is greased with vegetable oil. The oven temperature when drying should be set at 80 - 100 degrees.
• In an electric dryer. Some dryers are equipped with special containers for preparing marshmallows, but if your unit is simpler, you can make such a tray yourself, armed with wax paper and a stapler. Dry the marshmallow at a temperature of 70 degrees, periodically rearranging the trays.

Recipes for making homemade blackcurrant marshmallows

Natural marshmallow without sugar and without cooking

Natural currant marshmallow without sugar will be especially popular with those people who watch their figure or whose own health does not allow them to eat a lot of sweets.

Currant berries (any quantity) are washed and blanched in a small amount of water. After that, they are punched with a blender until they have a homogeneous consistency. Then the berry mass is dried using any of the above methods.

This marshmallow is the healthiest, since it does not contain sugar and is not subject to heat treatment, but its disadvantage is that the product turns out to be very sour, like lemon. To brighten the taste, you can add liquid honey to the berry mass before drying. The ratio of currants and honey is 2:1.

Pastila boiled with sugar

For 1 kilogram of currants you will need 1/2 kilogram of granulated sugar. Washed and dried berries are blanched and crushed with a blender or meat grinder. Then the mass is put on fire and brought to a boil. After this, reduce the heat and boil the puree until it becomes viscous, stirring constantly.The berry mass is placed on baking sheets or trays and dried until ready. After this, the dried leaves are cut into strips and rolled in a mixture of starch and powdered sugar, taken in equal proportions.

Heat-treated blackcurrant pastille becomes softer and more elastic.

Seedless currant pastille

A pastille that has been previously passed through a sieve is obtained with a delicate and homogeneous consistency. To do this, after grinding, the berry puree is heated over a fire to a temperature of 50 - 60 degrees. This procedure makes it much easier to get rid of seeds and skins. Next, sugar is added to the strained mass and boiled according to the technology of the previous recipe.

Watch the video from the channel “Prank was a success” - Blackcurrant marshmallow

Pastila with various fillings

We looked at the main options for making blackcurrant marshmallows. Now let's talk about additional ingredients. You can diversify the taste of marshmallow by adding chopped walnuts, lemon or orange zest, ginger or coriander to the berry mass.

Currants also go well with other berries and fruits, for example, red currants, bananas, grapes or apples. Place purees of other fruits on the berry mass in random patterns, and the appearance of the marshmallow will become much more original.

A video from the Brovchenko family will present to your attention a recipe for currant and zucchini marshmallows

How to store marshmallows

It is not necessary to eat the marshmallow right away. It is perfectly stored in a glass jar in the main compartment of the refrigerator. If you plan to store the currant preparation for more than 3 weeks, then the fruit rolls can be frozen by packing them in an airtight container.