If you are very fond of marshmallows and used to buy them in stores - now you can make one at home. To do this, you will need fresh currants. In such a dessert, only useful and safe components without dyes. And the technology is very simple.

The idea of making homemade custard marshmallows is published on the page of the famous Ukrainian chef Catherine the Great(ekaterina.velikaya) in Instagram. The texture turns out to be very loose.

In the bowl of a mixer put:

• 50 (70) grams of protein
• 50 (70) grams of sugar
• 1 tsp. lemon juice
• (1/2 teaspoon citric acid)

In a saucepan put:

• 100(150) g currant puree
• 80 (100) g water
• 7(9) g agar-agar 1200
• 140 (190) grams of sugar
• 35 (50) grams of honey (glucose or invert syrup)

Method of preparation:

1. Whip the fresh currants with a blender.

2. In a saucepan, mix agar-agar, water, puree, sugar and honey (preferably not fragrant).

3. Put to boil. If you do it by hand, first boil the syrup, and then whisk the protein. If with a planetary, at the same time.

4. Boil syrup over medium heat, stirring constantly, to 104-106 degrees (measure with a needle thermometer) or simmer 4-5 minutes after boiling.

5. Whip whites on medium speed (e.g., 3 of 6 speed), when it begins to foam, add lemon juice, whip until stiff.

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6. Stir in hot syrup, thin stream, on medium speed (4 of 6).

7. Turn on maximum speed and beat 3 to 4 minutes until stiff but not below 45 degrees.

8. Quickly transfer to a pastry bag fitted with a star nozzle and pipe onto parchment.

9. After 12-24 hours, the marshmallows are ready. You can sprinkle with powdered sugar.

Also on OBOZREVATEL you can read the recipes:

• Berry marshmallow
• Marshmallow on gelatin
• Marshmallow from jam