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Blackcurrant pastila at home

Blackcurrant pastila at home


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Blackcurrant pastila is not only delicious, but also an incredibly healthy dish. During the drying process, the berries retain all the useful vitamins. Sweetened marshmallow can easily replace candy and serve as an original decoration for homemade baked goods.

Useful properties of currant marshmallow

In the process of cooking, the berries are not exposed to high temperatures, so the marshmallow retains almost all the properties of black currant. The high content of vitamin C helps to strengthen the immune system and protect the body during the period of viral diseases. The delicacy well cleanses the body of toxins and toxins.

Pastila is a good prevention of diseases associated with the work of the cardiovascular system and kidneys. With regular use, the work of the digestive tract is normalized. At the time of a flu epidemic, the disinfecting and bactericidal qualities of the berries allow you to stay healthy.

Also marshmallow:

  • tones up;
  • dilates blood vessels;
  • improves metabolic processes;
  • cleans the blood;
  • improves appetite;
  • acts as a mild diuretic and diaphoretic.

Dessert is good for diabetics to use in its natural form without added sweeteners to lower blood sugar levels. The delicacy is recommended for diseases of the lymph nodes, high blood pressure, atherosclerosis, vitamin deficiency, radiation damage and anemia.

Pastila can be added to tea, thereby obtaining a delicious drink that has a tonic effect.

Blackcurrant marshmallow recipes

For cooking, you will need to choose berries. Any size fits, the main thing is that the fruits must be ripe. Preference should be given to varieties of black currant with a thin skin.

For the marshmallow, the fruits must be dry and intact, without visible damage. By color, choose monochromatic, deep black. If there are green impurities or blotches on the currants, then it is unripe or sick.

If the aroma has impurities of foreign odors, then there is a high probability that the berries were improperly transported or were treated with chemicals for preservation.

Advice! Overripe black currants are more sweet.

Currant pastila in the dryer

The proportions in the recipe are based on a 15-tray dryer. The paste will turn out to be sour. If, as a result, you want to get a sweet treat, then the volume of honey should be increased.

Would need:

  • black currant - 8 kg;
  • lard - 100 g;
  • flower honey - 1.5 l.

Cooking method:

  1. Sort out black currants. Remove all crumpled and cracked fruits and tails. Pour the berries into a wide basin. Cover with cold water and rinse. All debris will float to the surface. Carefully drain the liquid and repeat the process 2 times.
  2. Pour onto a towel. Leave to dry for an hour.
  3. Transfer to a deep container and beat with a blender. The mass should be homogeneous.
  4. Grease the pallets in the dryer. It is animal fat that will prevent the pastille from sticking to the base.
  5. Divide all the necessary ingredients, except for the lard into 15 parts. As a result, pour 530 g of puree into the blender bowl and add 100 ml of honey. Whisk, then distribute evenly over the pallet. Repeat the process 14 more times, filling the entire dryer.
  6. Switch on the device. The temperature will need + 55 ° C. The process will take 35 hours. Periodically, pallets should be changed in places so that the pastila dries evenly.

If the amount of honey is increased, the drying process will take longer. Accordingly, if you exclude the sweetener from the composition or reduce its volume, then less time will be required.

Oven blackcurrant marshmallow recipe

The finished dish turns out to be moderately sweet. If you sprinkle the blackcurrant marshmallow with powdered sugar, then the pieces of the treat will not stick together.

Would need:

  • icing sugar - 200 g;
  • black currant - 500 g;
  • fine granulated sugar - 300 g.

Cooking method:

  1. Sort out and rinse the berries. Be sure to remove all twigs and dry the black currants on a paper towel. Excess moisture will increase the cooking time.
  2. Beat the fruits with a blender. Put on fire and simmer for a few minutes, avoiding boiling. The mass should be hot.
  3. Pass through a sieve. This procedure will help to make the puree smooth and tender.
  4. Add sugar. Mix. Cook the mass until thick sour cream.
  5. Remove from heat. When the puree is completely cool, beat with a mixer. The mass will increase in volume and become lighter.
  6. Spread parchment paper on a baking sheet. Smear with a silicone brush with any oil and lay out the currants with a layer that should not exceed half a centimeter.
  7. Send to the oven. Set the temperature to 70 ° C.
  8. After 6 hours, cut the workpiece into rectangles and continue drying.
  9. When the delicacy does not stick to your hands and begins to spring when pressed, you can take it out of the oven.
  10. Sprinkle the rectangles with powdered sugar on each side.

Warning! If you overexpose the blackcurrant marshmallow in the oven, it will become tough and dry.

Sugar-free homemade currant marshmallow recipe

Most often, a sweetener is added to the marshmallow, but you can prepare a natural delicacy that has a pleasant sour taste. It is ideal for dieters.

For cooking, you can use any amount of black berries.

Cooking process:

  1. First, you need to sort out and rinse the fruits. Then beat with a blender until smooth. Put on fire.
  2. Darken on a minimum flame until the mass becomes thick. Pass through a sieve.
  3. Beat with a mixer until the mass becomes lighter and increases in volume.
  4. Put in an even layer on a baking sheet, previously covered with parchment paper.
  5. Heat the oven to 180 ° C, then lower the temperature to 100 ° C. Place a baking sheet with currant puree. Cook for at least 6 hours. The door must be ajar at all times.
  6. Cut into rectangles and roll up. Wrap the finished rolls with cling film.

What else can you add to currant marshmallow

At home, currant pastila can be prepared with the addition of various components. Chopped nuts, citrus zest, coriander and ginger will help diversify the recipe.

Black currant goes well with all fruits and berries. It is often combined with red currants, apples, grapes and even zucchini. If you put another fruit puree in the form of streaks on the berry mass, then the appearance of the finished dish will become much more appetizing.

A banana will help to make the currant marshmallow more tender and softer. Add it in a 1: 1 ratio. The banana pulp lacks coarse veins and bones, so the delicacy will acquire a natural sweetness. It is not recommended to add sugar and honey to such a marshmallow.

A mixture of grape and apple pulp, added to black currants, will fill the marshmallow with incredible smell and plasticity.

Avoid adding too much sugar for added sweetness. Its excess will make the structure inhomogeneous due to the formation of crystals and rigid. It is better to add honey for sweetness. Rapeseed is the best. Do not use acacia honey. This variety will prevent the pastille from hardening.

Calorie content

Homemade blackcurrant pastilles have different calories. It depends on the amount of sweetener used. Pastila with the addition of honey in 100 g contains 88 kcal, with sugar - 176 kcal, in its pure form - 44 kcal.

Terms and conditions of storage

After cooking, you need to fold the treat correctly to increase the shelf life. It is recommended to cut each layer into rectangles and twist into tubes. Wrap each individually in plastic wrap. This will prevent the workpieces from sticking together. Fold into a glass jar and close the lid. With this preparation, the marshmallow retains its properties for a year.

If closed with vacuum lids, the shelf life will increase to 2 years. Store in a refrigerator or basement.

It is also allowed to freeze the berry blank, having previously packed it in an airtight container. When warm, it quickly becomes sticky and soft.

Advice! The finished marshmallow easily comes off the parchment paper. If it separates poorly, then it is not ready yet.

Conclusion

Blackcurrant pastila is a versatile dish. Cut into wedges, it serves as an excellent tea delicacy. It is used as an interlayer and decoration for cakes, added to ice cream instead of jam. On the basis of sour marshmallow, sauces are prepared for meat, and delicious marinades are obtained from soaked delicacies. Therefore, in the process of harvesting, part of the marshmallow should be made sweet, and the other sour.


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