How to cook marshmallow from currant berries. Homemade currant marshmallow: recipes for delicious currant marshmallows in the oven or dryer. Blackcurrant pastille in the oven or dryer

Usually pastille is made from apples, pears, or quince, but when it comes to the berry version of the famous sweetness, black and red currants are unrivaled. If over the summer you have gathered a decent harvest and do not know where to put the remaining berries, then we will tell you how to make currant marshmallow.

Homemade currant pastille

Currant marshmallow is easy to prepare, but it takes a fair amount of time to dry, so be patient and start cooking.

Ingredients:

blackcurrant - 1 kg;
sugar - 600 g.

Cooking

Before making marshmallow from currants, we sort and wash the berries, puree them in a blender. Pour the berry puree into a saucepan and put on fire, heat the contents of the saucepan to approximately 60 degrees. We rub the warm currant puree through a sieve and return it to the fire again, flavored with sugar. We bring the mass for the future marshmallow to a thickening, cool to room temperature and beat with a mixer in order to make the marshmallow more tender and airy.

Lubricate the parchment with oil using a napkin and pour the currant puree into a thin layer of 0.5 cm. Dry in the oven at 60 degrees for 5-6 hours. Next, divide the dessert into portioned pieces and return to the oven again. The finished marshmallow turns out to be quite elastic and does not stick to your hands.

Recipe for black and red currant marshmallow

Ingredients:

blackcurrant - 300 g;
red currant - 300 g;
honey - 300 g.

Cooking

We sort out the berries of red and black currants and wash them. Puree the currants with a blender and wipe through a sieve. If you want to get a slightly tart marshmallow, then you can not grind the berries. We put the finished puree on the stove, mix with honey and hold until thickened. Pour the completely cooled marshmallow into a thin layer on parchment greased with vegetable oil and send it to a warm oven. It will take about 6 hours for the marshmallow to harden, after which the delicacy can be divided into portions and dried in the sun. it is necessary in a dry, cool place, otherwise it will again acquire its former stickiness and softness.

In such a recipe, you can use not only currants, raspberries, strawberries, a little gooseberry are perfect, in a word, everything that was found in the garden. The cooking technology of the dish does not change depending on the composition, although instead of drying in the oven on a sunny day, you can dry the delicacy on the balcony or in the yard.

Homemade currant marshmallow is made from whipped mashed berry puree, honey or sugar is often added to the marshmallow recipe, but someone also likes just a natural berry taste.

Homemade currant marshmallow: recipes for delicious currant marshmallows in the oven or dryer

Homemade blackcurrant pastille prepared from whipped puree of this berry. It is ideal for the production of such a dessert, as it contains a lot of pectin and has a very sour taste. Honey or sugar is often added to the blackcurrant marshmallow recipe, but some people like the natural berry flavor as well. Currant marshmallow is dried at home for quite a long time, but the result justifies expectations. Let's get ready..

To grind berries, it is very convenient to use such kitchen appliances as a blender, before currants were crushed in a mortar and only then rubbed through a sieve.

Blackcurrant pastille in the oven or dryer
Homemade blackcurrant marshmallow is made from whipped blackcurrant puree. It is ideal for the production of such a dessert, because it contains a lot of pectin and has a very sour taste.

Currant marshmallow is easy to prepare, but it takes a fair amount of time to dry, so be patient and start cooking.

Ingredients:

blackcurrant - 1 kg;
sugar - 600 g.

Cooking:

Before you do currant paste , sort and wash the berries, puree in a blender.
Pour the berry puree into a saucepan and put on fire, heat the contents of the saucepan to approximately 60 degrees.
We rub the warm currant puree through a sieve and return it to the fire again, flavored with sugar.
We bring the mass for the future marshmallow to a thickening, cool to room temperature and beat with a mixer in order to make the marshmallow more tender and airy.
Lubricate the parchment with oil using a napkin and pour the currant puree in a thin layer of 0.5 cm.
We dry homemade marshmallows in the oven at 60 degrees for 5-6 hours.
Next, divide the dessert into portioned pieces and return to the oven again. The finished marshmallow turns out to be quite elastic and does not stick to your hands. After removing the paper, you can sprinkle the marshmallow with powdered sugar or granulated sugar, roll in starch, like Turkish delight.

How to make blackcurrant marshmallow without sugar

Traditionally, marshmallow is prepared from blackcurrant puree with some amount of sugar, without sugar is also possible, but very sour.

And another popular recipe is how to cook blackcurrant marshmallow without adding sugar.

Everyone has different tastes, and someone just loses weight and cannot afford to eat a lot of sweets. Just want to say that natural blackcurrant pastille without sugar very sour, the taste of its acid can only be compared with lemon.

Cooking:

Berries need to be crushed with a blender and rubbed through a sieve.
Next, boil and follow all the remaining points of the previous recipe for blackcurrant marshmallow.
You can try to make marshmallow without sugar, but in the old fashioned way - with honey.
For 1 kg of berries, 0.5 kg of honey is taken.
If desired, any nuts can be added to the marshmallow, for example, chopped walnuts, your dessert will only benefit from this.
Blackcurrant also goes well with ginger, coriander, lemon and orange zest.
Pastila is stored in a cool, dry place, otherwise it becomes soft and sticky.

Recipe for black and red currant marshmallow

Pastila from a mixture of berries (red and black currants)

Ingredients:

blackcurrant - 300 g;
red currant - 300 g;
honey - 300 g.

Cooking:

We sort out the berries of red and black currants and wash them.
Puree the currants with a blender and wipe through a sieve. If you want to get a slightly tart marshmallow, then you can not grind the berries.
We put the finished puree on the stove, mix with honey and hold until thickened.
Pour the completely cooled marshmallow into a thin layer on parchment greased with vegetable oil and send it to a warm oven.
It will take about 6 hours for the marshmallow to harden, after which the delicacy can be divided into portions and dried in the sun.

It is necessary to store marshmallow in a cool, dry place, otherwise it will again acquire its former stickiness and softness.

In such a recipe, you can use not only currants, raspberries, strawberries, a little gooseberry are perfect, in a word, everything that was found in the garden. The cooking technology of the dish does not change depending on the composition, although instead of drying in the oven on a sunny day, you can dry the delicacy on the balcony or in the yard.

Marshmallow dried in a relatively thick layer will be softer and juicier than thin, almost like thick marmalade.
Such marshmallow is cut into plates or various figures - a tasty and healthy alternative to purchased sweets, only it will take longer to dry.
The best marshmallow will come out if you dry it naturally - in a warm place near the stove, radiator, or, ideally, in the sun. It will take 3-5 days, depending on the drying temperature and the thickness of the layer of berry mass.
Rather, it will turn out when drying in the oven at a low temperature (50-60 degrees, well, a maximum of 70) - this is from five to eight hours, but the marshmallow will be more viscous and not with such a fresh taste and aroma. The oven needs to be slightly opened from time to time to release steam, and also test the marshmallow for elasticity and lagging behind the parchment (carefully!). In the middle of the drying process, the layer should be turned over. It is not worth overdrying the marshmallow, and we strongly do not recommend accelerating by increasing the drying temperature - the product will be spoiled.
Natural drying will be faster if you pour the berry mass into two baking sheets twice as thin as a layer - it will not be so soft and juicy, but it will taste no worse.
If you plan to store marshmallow for a long time, then it is convenient to put it in piles in a plastic container and, covered with a lid, place it in the refrigerator.

Homemade currant marshmallow is made from whipped mashed berry puree, honey or sugar is often added to the marshmallow recipe, but someone also likes just a natural berry taste.

Homemade currant marshmallow: recipes for delicious currant marshmallows in the oven or dryer

To grind berries, it is very convenient to use such kitchen appliances as a blender, before currants were crushed in a mortar and only then rubbed through a sieve.

Blackcurrant pastille in the oven or dryer
Homemade blackcurrant marshmallow is made from whipped blackcurrant puree. It is ideal for the production of such a dessert, because it contains a lot of pectin and has a very sour taste.

Currant marshmallow is easy to prepare, but it takes a fair amount of time to dry, so be patient and start cooking.

Ingredients:

blackcurrant - 1 kg;
sugar - 600 g.

Cooking:

Before you do currant paste , sort and wash the berries, puree in a blender.
Pour the berry puree into a saucepan and put on fire, heat the contents of the saucepan to approximately 60 degrees.
We rub the warm currant puree through a sieve and return it to the fire again, flavored with sugar.
We bring the mass for the future marshmallow to a thickening, cool to room temperature and beat with a mixer in order to make the marshmallow more tender and airy.
Lubricate the parchment with oil using a napkin and pour the currant puree in a thin layer of 0.5 cm.
We dry homemade marshmallows in the oven at 60 degrees for 5-6 hours.
Next, divide the dessert into portioned pieces and return to the oven again. The finished marshmallow turns out to be quite elastic and does not stick to your hands. After removing the paper, you can sprinkle the marshmallow with powdered sugar or granulated sugar, roll in starch, like Turkish delight.

How to make blackcurrant marshmallow without sugar

Traditionally, marshmallow is prepared from blackcurrant puree with some amount of sugar, without sugar is also possible, but very sour.

And another popular recipe is how to cook blackcurrant marshmallow without adding sugar.

Cooking:

Berries need to be crushed with a blender and rubbed through a sieve.
Next, boil and follow all the remaining points of the previous recipe for blackcurrant marshmallow.
You can try to make marshmallow without sugar, but in the old fashioned way - with honey.
For 1 kg of berries, 0.5 kg of honey is taken.
If desired, any nuts can be added to the marshmallow, for example, chopped walnuts, your dessert will only benefit from this.
Blackcurrant also goes well with ginger, coriander, lemon and orange zest.
Pastila is stored in a cool, dry place, otherwise it becomes soft and sticky.

Recipe for black and red currant marshmallow

Pastila from a mixture of berries (red and black currants)

Ingredients:

blackcurrant - 300 g;
red currant - 300 g;
honey - 300 g.

Cooking:

We sort out the berries of red and black currants and wash them.
Puree the currants with a blender and wipe through a sieve. If you want to get a slightly tart marshmallow, then you can not grind the berries.
We put the finished puree on the stove, mix with honey and hold until thickened.
Pour the completely cooled marshmallow into a thin layer on parchment greased with vegetable oil and send it to a warm oven.
It will take about 6 hours for the marshmallow to harden, after which the delicacy can be divided into portions and dried in the sun.

It is necessary to store marshmallow in a cool, dry place, otherwise it will again acquire its former stickiness and softness.

In such a recipe, you can use not only currants, raspberries, strawberries, a little gooseberry are perfect, in a word, everything that was found in the garden. The cooking technology of the dish does not change depending on the composition, although instead of drying in the oven on a sunny day, you can dry the delicacy on the balcony or in the yard.

Marshmallow dried in a relatively thick layer will be softer and juicier than thin, almost like thick marmalade.
Such marshmallow is cut into plates or various figures - a tasty and healthy alternative to purchased sweets, only it will take longer to dry.
The best marshmallow will come out if you dry it naturally - in a warm place near the stove, radiator, or, ideally, in the sun. It will take 3-5 days, depending on the drying temperature and the thickness of the layer of berry mass.
Rather, it will turn out when drying in the oven at a low temperature (50-60 degrees, well, a maximum of 70) - this is from five to eight hours, but the marshmallow will be more viscous and not with such a fresh taste and aroma. The oven needs to be slightly opened from time to time to release steam, and also test the marshmallow for elasticity and lagging behind the parchment (carefully!). In the middle of the drying process, the layer should be turned over. It is not worth overdrying the marshmallow, and we strongly do not recommend accelerating by increasing the drying temperature - the product will be spoiled.
Natural drying will be faster if you pour the berry mass into two baking sheets twice as thin as a layer - it will not be so soft and juicy, but it will taste no worse.
If you plan to store marshmallow for a long time, then it is convenient to put it in piles in a plastic container and, covered with a lid, place it in the refrigerator.

Description

Homemade blackcurrant pastille is sure to please you and your family, as the taste of such a treat is brighter and richer than the one you buy in the store.
To make marshmallow, you only need two ingredients: blackcurrant and sugar. However, if the currant is sweet enough, sugar may not even be needed.
The big advantage of such homemade marshmallows is that currants do not need to be cooked for a long time for its preparation. Thanks to this, most of the microelements and vitamins are preserved in the berries, and the taste of fresh currants is not lost. Thus, by preparing marshmallow correctly, you can store it almost all winter. As for drying, you can dry the delicacy both in an electric dryer and in the oven, however, if you decide to dry the marshmallow in the oven, then you risk losing some of the taste. That is why it is better to give preference to the dryer. If you do not have such a kitchen gadget, it would be advisable to purchase it, because it will come in handy more than once in your life.
At home, you can make blackcurrant marshmallow even without sugar, but the berries should be chosen in such a way that they are ripe and sweet, otherwise the delicacy will turn out to be slightly sour. We offer you our step-by-step recipe with a photo to make such a treat yourself. If you have never tried churchkhella or marshmallow, then now is the time to fix it! Arm yourself with our recipe, stock up on ingredients, and make sweet treats for owl fun!

Ingredients

Blackcurrant pastille - recipe

As already mentioned, if you want to make sweet marshmallow without sugar, then blackcurrants must be harvested so that they are ripe and their fruits have a dark blue color. If the berries are large - excellent, since such currants are more fragrant and tasty. Just do not pick unripe and too hard berries, so as not to spoil the delicacy.

After collecting the required amount of currants, it must be thoroughly washed to get rid of dust and dirt, as well as get rid of the stalks and other debris. Immediately after this, the currant berries should be put in a blender bowl and chopped to a puree state, then pour the mixture into a saucepan and put on fire. Blackcurrant puree must be brought to a boil and boiled for no more than five minutes. Due to the fact that currants need to be cooked for a relatively short time, it retains most of the taste and useful properties. You can also add sugar at this stage if the situation requires it.

After the blackcurrant puree has boiled, remove the electric dryer, as well as parchment paper, gently spread the currant mixture over it and place it on the dryer tray. Dry marshmallow in this way for about three hours, plus or minus twenty minutes. When ready, carefully separate the dry layer of goodies from parchment, cut into strips and roll into rolls. So it will be more convenient to store blackcurrant marshmallow in a container.