food blog
food blog
This is a super tasty and easy black currant dessert! Follow my recipe and you’ll end up with an incredibly airy, light treat. It’s nothing like store-bought marshmallows or fruit pastilles (this dessert isn’t overly sweet or dense)—it’s more like a purple cloud! And the best part is, it’s a breeze to make and only takes about half an hour of active time (the rest is just chilling in the fridge). You’ve got to give this a try, especially if you have fresh currants on hand!
Pour the gelatin (10 grams) into cold water (50 ml), stir well, and let it sit for 15 minutes to swell.
Place the black currants in a blender and blend until smooth, making a puree.
Then strain the mixture through a sieve to separate it from the skins and currant seeds.
Transfer the resulting blackcurrant purée to a saucepan, add the sugar, mix well, and place over low heat.
Heat the puree, stirring occasionally (but do not bring it to a boil).
Once the puree is heated, remove it from the heat and pour it into a large bowl. Add the bloomed gelatin and stir until it is completely dissolved.
Next, start whipping the mixture with a mixer for about 10 minutes. Gradually, the mixture will become thicker and lighter in color. Keep whipping until it triples in volume and turns glossy and stretchy.
Transfer the mixture into a container lined with plastic wrap (this will make it easier to remove the chilled dessert later). Spread the mixture evenly in the container and pop it in the fridge for about 2 hours.
After 2 hours (or longer), take the dessert out of the fridge. It should be set and firm.
Sprinkle a little bit of cornstarch over your work surface, then turn the marshmallow out onto it and peel off the plastic wrap. Dust the top of the marshmallow with more cornstarch as well — this will keep it from sticking to your hands.
Cut the dessert into cubes and enjoy! You can store it in the fridge for several days.
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