Ingredients

Title Value
1. Black currant 400 Column
2. Sugar 150 Column
3. Chicken Egg Protein 1 PC.
4. Agar agar Syrup 5 Column
5. Sugar Syrup 230 Column
6. Water Syrup 80 Ml
7. Powdered sugar for sprinkling

Cooking

1 . Stage

Pour the frozen currants into a saucepan and warm them up a little, pour sugar in and cook puree until it becomes thick, in the process squeeze the berries a little.

2 . Stage

Cool mashed potatoes and grind through sated or cheesecloth. Add the bun to it and beat with a mixer for 2 minutes.

3 . Stage

Aga agar mix with water in a small saucepan. Put on the fire and cook constantly stirring until the agar turns into a gel. Then add sugar and boil the syrup. When thick foam appears, cook for 4 minutes, or check the readiness by leaning the spoon against a clean surface of the pan - the finished syrup should be pulled.

4 . Stage

Beat the mashed potatoes with protein and pour the syrup without stopping whipping. When add all the syrup, beat for a few more minutes.

5 . Stage

Transfer the mass to a pastry bag and drop the marshmallows on a flat surface covered with parchment.

6 . Stage

Dry the marshmallows at room temperature without covering for 8-12 hours. It is not advisable that the temperature be below 20 degrees. Also, the drying time of marshmallows will depend on the humidity in the room.

7 . Stage

Sprinkle the finished marshmallows with powdered sugar on top, separate from the parchment and combine the two halves together.