ЗЕФИР ИЗ ЧЁРНОЙ СМОРОДИНЫ - рецепт от шефа Бельковича | ПроСто кухня | YouTube-версия

In this video, the chef demonstrates how to make black‑currant marshmallow. He starts by crushing fresh black currants with sugar, simmering the mixture for five minutes, and then straining it. The resulting puree is cooled in the freezer for ten minutes. Meanwhile, agar‑agar is dissolved in water, sugar is added, and the mixture is boiled on low heat for ten minutes. Separately, the egg white is whisked until it triples in volume and then folded into the cooled currant puree. A thin stream of the sugar syrup is added, and the mixture is whisked for a few more minutes. The marshmallow batter is then piped onto a parchment‑lined tray in thick layers and left to set at room temperature for three to eight hours. Once firm, the marshmallow is dusted with powdered sugar to prevent sticking. The recipe yields 500 g of marshmallow, which can be portioned into 100‑g servings.