Homemade Blackcurrant Marshmallow
Description
The recipe won't take much time. I'll tell you more details below. Serve chilled.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
Wash the currants, drain in a colander, and sort through them. Remove all stems, debris, and spoiled berries.
- 3
Step 3
Transfer the currants to a saucepan, add a little water (20–30 ml), and bring to a boil. Simmer over low heat, covered, until the berries begin to burst. Then blend the berries with a blender into a smooth puree.
- 4
Step 4
Strain through a fine sieve to remove seeds and skins. This step can be skipped, but then the fruit leather will be more uneven and less pliable.
- 5
Step 5
Pour the blackcurrant purée back into the saucepan, add sugar and cook for about 5 minutes.
- 6
Step 6
Place the resulting puree onto a baking sheet with a silicone mat. Spread the puree into an even layer no thicker than 7-8 mm. Preheat the oven to 65-75 degrees. Dry the fruit leather in the oven with the door slightly open for approximately 10-12 hours.
- 7
Step 7
The finished marshmallow should easily peel off the mat, be pliable, and not too sticky. Cut the marshmallow into strips and roll them into small rolls. For storage, place the marshmallow in a tightly sealed food container.
- 8
Step 8
Homemade black currant marshmallow is ready, enjoy your meal!