The video demonstrates a simple recipe for making blackcurrant marshmallows using agar-agar, fruit puree, sugar, and egg whites. The ingredients are measured and prepared in advance, and the agar-agar is mixed with cold water. The fruit puree is blended and mixed with sugar and agar-agar, and then the egg whites are beaten separately with sugar and citric acid. The syrup is cooked with the agar-agar mixture, and then slowly added to the beaten egg whites. The mixture is beaten until it becomes airy and fluffy, and then piped onto parchment paper to form marshmallows. The marshmallows are left to set and can be stored in an airtight container at room temperature for up to a week. The recipe is versatile and can be made with different types of fruit puree.
Here are the key facts extracted from the text:
1. The recipe uses 250 grams of any berry or fruit puree.
2. The recipe uses 310 grams of frozen currants, warmed up briefly in the microwave.
3. The currants are ground well with a blender.
4. 7 grams of agar-agar with a gel strength of 900 is used.
5. 50 grams of cold water is used to combine with the agar-agar.
6. 250 grams of puree, 150 grams of sugar, and the prepared agar-agar with water are mixed together.
7. 60 grams of egg whites (from 2 medium eggs) and a quarter teaspoon of citric acid are used.
8. 150 grams of sugar is used to beat the egg whites.
9. The syrup is cooked for exactly 3 minutes.
10. The temperature of the syrup should be 93 degrees.
11. The egg whites are beaten again and the syrup is added in a thin stream.
12. The mixer used has a power of 500 W.
13. The recipe yields 30 fairly large marshmallows.
14. The marshmallows can be dipped in melted chocolate, sprinkled with powdered sugar, or left plain.
15. The marshmallows can be stored in an airtight package at room temperature for a week.
16. The recipe can be made with any berry or fruit puree.
17. The recipe does not use glucose syrup.