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Blackcurrant marshmallow recipe at home. Blackcurrant marshmallow: the best recipes - how to make blackcurrant marshmallow at home. Recipes for making homemade blackcurrant marshmallows

Not everyone knows that pastila is an original Russian dessert, which was first prepared back in the 15th century. The benefits of this delicacy are explained chemical composition berry or fruit puree, which is the basis of sweetness. Since berries are practically not subject to heat treatment, vitamins and minerals are fully preserved in the dessert. That is why we can affirmatively say that marshmallows are not only tasty, but also very healthy. Moreover, preparing the delicacy is not at all difficult.

In our article we will tell you how to make currant marshmallow at home. For this we offer different options its preparation: in the air, in the oven and in an electric dryer.

Traditional recipe for delicious pastila

To prepare this delicacy, you don’t need to purchase special equipment, and you don’t have to add sugar to the dessert to make it even more healthy. The only thing you need to stock up on is patience. At home, it will take almost a week to prepare the sweets.

Recipe homemade marshmallow from currants consists of doing the following:

The berries are thoroughly washed and cleared of stems and leaves.
The currants are transferred to a colander and placed in a saucepan with hot water for 5 minutes. This must be done so that the berries become softer.
After the water has drained, the cooled currants are pureed using a blender.
Place the pan with berry puree on the stove and cook over low heat until its contents are reduced by half in volume. 100 g of sugar is added to the warm puree (per 1 kg of currants).
In the meantime, prepare a baking sheet for the marshmallows. To do this, it is carefully covered with cling film.
The slightly cooled puree is placed on a baking sheet, which is immediately sent into the sun.
The marshmallow takes 4 days to dry on one side, after which it needs to be turned over and continued drying for another 2 days.
The pastila can be considered ready when it stops sticking to your hands.

How to cook marshmallows in the oven?

No less delicious dessert You can prepare berry puree according to the following recipe. To begin with, currants (1 kg) are poured into a saucepan with 100 ml of water and boiled for 10 minutes. Then the soft berries are crushed in a blender or passed through a meat grinder. After this, the resulting mass is ground through a sieve. The result should be a homogeneous puree. Now you need to add 300 g of sugar and the beaten white of 1 egg. Mix thoroughly.

The oven is preheated to 100°. The baking sheet is covered with parchment, and the berry puree is laid out on it. The currant pastille is baked in the oven for 2 hours, after which it should be taken out for 1 hour and left at room temperature. Repeat similar steps 3 more times. IN last time Leave the marshmallow on the table in the room until completely dry, then turn it over to the other side and dry for another 1 hour.

Blackcurrant marshmallow in an electric dryer

Appetizing sweet delicacy rolls, generously sprinkled with powdered sugar, can be prepared according to the following recipe. P astila is prepared from ripe and soft berries, with virtually no added sugar (2 tablespoons). If desired, this ingredient can be omitted altogether.

First of all, prepare the berry puree. To do this, the currants are thoroughly washed and crushed using a blender to the desired consistency. The resulting mass should be boiled for 5 minutes and, if necessary, add sugar at this stage. Now the puree is laid out on parchment, which is immediately transferred to the drying tray. Currant pastille takes about 5 hours to prepare. It should become stiff and stop sticking to your hands.

Red currant pastille

A healthy delicacy with a wonderful sweet and sour taste is obtained according to the following recipe. To begin, the berries (1 kg) are cleared of twigs and leaves, transferred to a saucepan and boiled with a small amount of water (100 ml) for about 20 minutes. Hot currants are ground through a sieve, combined with sugar (600 g) and boiled until thick. After this, the mass should be cooled and thoroughly blended with a blender.

Red currant pastille is dried in an electric dryer for at least 12 hours. If necessary, you can hold it in the air for a while and then dry it some more.

The most useful marshmallow

At home, currant marshmallows according to this recipe are prepared in a cold way, that is, without heat treatment of the berries. This allows you to save everything healthy vitamins, which are contained in currants, in full.

To prepare marshmallows, the berries are crushed in a blender or passed through a meat grinder. Then you can add a couple of tablespoons of sugar to the resulting puree to taste. The mass turns out to be quite thick, so it does not need to be boiled. The baking tray is covered with baking paper, and currant puree is placed on top. The marshmallow should be dried in the sun, and to prevent insects and dust from landing on it, it is recommended to cover the baking sheet with gauze on top. After 1-2 days, the dried layer is turned over to the other side. The finished pastille is rolled into a roll and wrapped in parchment.

Cooking secrets

Do delicious marshmallow The following recommendations will help with blackcurrant:

In order for the marshmallow to dry as quickly as possible, spread the berry puree onto the parchment in as thin a layer as possible.
If you prefer to dry the treat in the oven, be sure to periodically remove the baking sheet and leave it in the air for at least 1 hour.
The finished pastille can be stored for the whole winter. To do this, it is rolled into rolls and wrapped in parchment, or the finished layers are sandwiched with the same baking paper.

Blackcurrant pastille is not only delicious, but also incredible healthy dish, since during drying the currants retain everything useful substances and vitamins. The high content of vitamin C and substances with bactericidal properties make the delicacy made from this berry truly indispensable during seasonal colds. In addition, a sweetened version of marshmallow can easily replace candy or become an original cake decoration. Pieces of marshmallow can be added to tea or to a pan with fruit when cooking compotes.

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

In the 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, grease the surface of the parchment vegetable oil. The oven temperature during 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 liked by 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 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 marshmallows by adding chopped walnuts, lemon or orange zest, ginger or coriander.

Currants also go well with other berries and fruits, such as red currants, bananas, grapes or apples. Place other fruit purees on top of the berry mixture in random patterns, and appearance marshmallows 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 stores well in 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.

So why exactly black And red currant interested me this time? It's actually very simple. The only challenge I set myself when cooking for my family is– This benefit, the desire to improve the health and quality of life in our very modern world. Then I think about how to make it tasty useful products. Well, if you manage to decorate the dish aesthetically beautifully, then this is a 100% guarantee of success. Such food will be appreciated first. For example, currant pastille, bandaged beautiful bows, is eaten by my children first.

Now about the beneficial properties of black currant. The first thing that comes to mind is– this is, of course, high in vitamin C. In this case, black currants– leader among other plants. 100 g of product contains 200 mg of ascorbic acid, and the daily requirement of an adult is 75-100 mg.

List beneficial properties You can have this berry endlessly. Let's name the most important ones, in my opinion. These are B vitamins (B6, B5, B3, B2, B1)– good mood and sound sleep. The potassium content in currants is higher than in bananas, and it strengthens the heart muscle. Also sodium, potassium, iron and many other microelements that we and our children need every day.

Let's say a few more words about the benefits of red currants and move on to the recipe itself. We will not find as much vitamin C in red currants, although they are more acidic than black ones. This berry contains a lot of vitamin P, a large amount of pectin, which normalizes activity intestinal tract, helps digestion and has a bactericidal effect. Pectin removes harmful and toxic substances, which allows us to attribute this berry to the now very fashionable word “ detox product ».

I think I have convinced you, dear readers, of the benefits of these wonderful berries. To summarize and smoothly move on to cooking, we can jokingly call these berries good mood, healthy blood vessels and strong immunity!

What do we need to prepare this vitamin marshmallow?

Blackcurrant – 2 l
Red currant – 2 l
Zucchini – 4 small or 2 large
Lemon – 1 pc.
Orange – 1 pc.
Honey – 4 tbsp. l. (the amount of honey can be adjusted to taste)
Large capacity for mixing ingredients
Blender
Dehydrator (or simply dryer)

My favorite household appliances help me make this work quick and enjoyable, blender and dehydrator (popularly a dryer). The latter helps preserve all the beneficial properties of products without subjecting them to high-temperature processing. The berries only lose moisture, but all the beneficial vitamins remain.

Currant marshmallows step by step

Let's start cooking. Necessary wash products and peel the red and black currants from the branches.

Let's fall asleep black currants into a blender and mix thoroughly, because. this berry has a thick skin. If you don't grind it well, you can end up with quite hard and sour marshmallow sheets. Therefore, we grind it into a fine puree of homogeneous mass and color so that the dark currant skins are not noticeable. Pour the ground berries into a container in which we will mix everything.

Then grind red currants. Everything is simpler here, it grinds quickly and has a more liquid (watery) consistency. You may feel some bones in the finished marshmallow, but this is not a problem if you think that it is useful for intestinal motility. Pour the red currants into the black ones.

Zucchini! It will be useful to us in in this case, because currant puree is quite watery, and so that the marshmallow, after drying, is soft and flexible, comes off the trays well and does not crumble, we add this vegetable into it. It has a gluing effect and you will never smell or taste it, it is neutral. Well, the thought of my children eating raw zucchini without knowing anything about it makes me happy. Grind and add to berries.

Then rub lemon and orange zest. In my opinion, the zest enhances the taste of currants and makes it unusual, and in winter the smell of the zest will be especially pleasing and uplifting.

Add honey and zest to the berries. The amount of honey determines how sticky the marshmallow will be or not. Large quantity honey makes the marshmallow sticky. But my kids prefer to eat sticky but sweet marshmallows! If you have already added honey, remember: you can dry the marshmallow at a temperature of no more than 45 degrees. With more high temperatures healthy honey will turn into poison.

All together is good mix. Lubricate dehydrator trays olive oil and pour the mixture onto them in an even layer. Set the temperature to 45 degrees and dry for 24 hours. I always check each pallet individually. It happens that some dry well, while others need a little more time, because... It is not possible to perfectly pour the mixture onto pallets.

When the pastille is ready, filming it from pallets. I use a wooden spatula: it’s convenient, and the marshmallow doesn’t tear, even if it’s stuck to the pallet somewhere. We close it in jars with vacuum lids. We wrap the marshmallow with brown parchment and tie a bow for aesthetics.

I am sure that you will enjoy currant marshmallows as much as my family does. And you can even taste its benefits. Enjoy!

Usually marshmallow is made from the fruits of apples, pears, or quinces, but when it comes to the berry version of the famous sweet, black and red currants are beyond competition. If you have collected a decent harvest over the summer and don’t know what to do with the remaining berries, then we will tell you how to make currant marshmallow.

Homemade currant pastille

Currant marshmallow is very easy to prepare, but drying it takes quite a lot of time, so be patient and start cooking.

Ingredients:

black currant – 1 kg;
sugar – 600 g.

Preparation

Before making currant marshmallow, we sort out the berries, wash them, and puree them in a blender. Pour the berry puree into a saucepan and put it on the 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 heat again, seasoning it with sugar. Bring the mixture for the future marshmallow until it thickens, cool to room temperature and beat with a mixer to make the marshmallow more tender and airy.

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

Recipe for black and red currant marshmallows

Ingredients:

black currant – 300 g;
red currant – 300 g;
honey – 300 g.

Preparation

We sort and wash the red and black currant berries. Puree the currants using a blender and rub through a sieve. If you want to get a slightly tart marshmallow, then you don’t have to grind the berries. Place the finished puree on the stove, mix with honey and keep until thickened. Pour the completely cooled marshmallow into a thin layer onto parchment greased with vegetable oil and place in 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 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 gooseberries, in a word, anything you find in the garden are perfect. The technology for preparing the dish does not change depending on the composition, although instead of drying it in the oven on a sunny day, you can dry the delicacy on the balcony or in the yard.

step by step recipe with photos

Sweet pita bread or blackcurrant pastille can be prepared in the summer and enjoy the taste of your favorite berries throughout the year. To prepare, you only need the currants themselves and a little sugar. It is best to dry marshmallows outdoors. This is the longest, but also the cheapest method. However, it is not available to everyone. Residents of the metropolis are unlikely to be able to afford such a luxury, primarily due to air pollution. Fruit pita bread cannot be dried under such conditions. However, this does not mean that city residents cannot prepare blackcurrant marshmallows at home. There are other drying technologies for them: in the oven or in an electric dryer. The air drying process takes 3-4 days, in the oven at a temperature of 80-100 degrees - 3-4 hours, and in an electric dryer - up to 35 hours.

Ingredients

black currant – 500 g
granulated sugar – 250 g

Preparation

1. Sort the blackcurrants, remove the stems and rinse. This is the longest and most tedious stage and requires patience. The berries for berry pita bread may differ in size, this is not important. It is important that they are ripe and healthy, have a rich dark purple color and exude a pleasant aroma. The berries can simply be pureed and dried. In this case, the marshmallow will retain all the beneficial properties of fresh currants, but will be sour and brittle. If you boil it with sugar, it will lose all the vitamins, but it will turn out elastic, sweet and more tender.

2. Pour boiling water over the currants and blanch (boil) for 3-5 minutes. Then drain the water. This is done to make the skin of the berries softer.

3. Pour blackcurrants into a blender and chop.

4. Berry puree turns out uneven. It preserves pieces of skin and small seeds. If desired, the puree can be rubbed through a sieve.

5. Transfer the berry mass to a saucepan and mix with sugar. Its quantity can be changed to your own taste. However, you should be aware that if there is too much sugar, the marshmallow will not dry well and will remain sticky.

6. Stirring continuously, boil the berry puree until thickened.