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The zefir with black currants tastes heavenly fruity, airy and summery. It is ideal for snacking, for a tea evening and as a gift. The Russian marshmallows also visually attract all eyes at the dining table. You can find a detailed blackcurrant zephyr recipe with the exact quantities and step-by-step instructions here at the very bottom.
Classic recipe with black currants
In addition to apples, black currants have a high pectin level, which you can take advantage of when making the Russian marshmallows. So, with the classic recipe, you can make not only the apple zephyr, but also this blackcurrant zephyr.
By the way, try my quick zefir lollies recipe with black currants. Not only does it taste delicious, but it’s a sweet eye-catcher and, along with the cake pops, fits perfectly on a candy bar.
My raspberry and strawberry zefir recipe is just as ideal when you need to make it quickly. With this, you also don’t have to wait as long as you would with classic zefir for it to dry.
Are you looking for a Russian marshmallow recipe without egg white? Then make the vegan apricot zefir.
Sour fruity and colorful
Compared to the other varieties, this zefir tastes incredibly fruity and less sweet. Since black currants are quite tart, the marshmallows also gets a sour note accordingly. It is similar with the blackcurrant jam, cherry plum jam and sour cherry jam.
In addition, the blackcurrant zephyr has a great color. So it enchants everyone at the coffee table not only with its taste but also with its appearance, just like my strawberry roll cake or the peppermint cookies.
Sweet gift from the kitchen
You can not only snack on the blackcurrant zephyr yourself, but also give it as a gift, just like the chocolate peanut clusters, Dominosteine or heart cookies. Whether it’s for Mother’s Day, Valentine’s Day, or Easter, this sweet, colorful gift is sure to please any sweet tooth. Pack it airtight so that it does not dry out, for example in a storage jar**.
This blackcurrant zephyr is
- fruity,
- sweet sour,
- airy,
- light,
- delicate,
- heavenly delicious,
- aromatic,
- summery, just like the mascarpone ice cream with black currants,
- without additives, unlike those from the supermarket,
- ideal for snacking in between or for dessert with tea,
- perfect to give as a gift,
- popular sweet of the Russian cuisine.
Simple recipe with longer drying time
The blackcurrant zephyr recipe you’ll find in the recipe box here at the end of the post is absolutely not difficult and pretty quick. However, the marshmallows need plenty of time to dry.
First, whip the blackcurrant fruit puree together with egg white, sugar and citric acid until stiff. At the same time, boil the sugar syrup made of water, sugar and agar agar.
Then add the hot sugar syrup to the fruit and egg white mix and beat until stiff. Quickly transfer the zephyr mix into a piping bag, pipe rosettes onto baking paper and let them dry for 12 – 24 hours.
Then glue two rosettes together and roll the zephyr in powdered sugar.
How to make blackcurrant zephyr: tips and tricks
- Use fresh (not overripe) black currants for the recipe.
- You can make the fruit puree the day before and store it in the refrigerator overnight.
- If your agar agar has a lower gel strength than 900, you will need more for the recipe. You may have to experiment with the amount several times.
- The drying time of the Russian marshmallows depends, among other things, on the room temperature and humidity.
- Store the homemade blackcurrant zephyr in an airtight container at room temperature.
Did you make the blackcurrant zephyr using this recipe? I’m looking forward to your result, your star rating and your comment here below on how you succeeded and tasted the fruity marshmallows.
Looking for more recipes with black currants? Try these yet:
- Berry quark bundt cake – moist currant cake with quark
- Black currant cake with kefir – quick summer cake recipe
- Swiss cake roll with sour cream and currants – simple recipe
Blackcurrant zephyr
Equipment
- piping bag with star nozzle
Ingredients
for the fruit puree
- approx. 300 - 320 g black currants
for the fruit egg white mix
- 125 g black currant puree cold
- 1 egg white cold
- 100 g sugar**
- 1 pinch of citric acid food grade
for the syrup
- 100 ml water
- 150 g sugar**
- 6 g agar agar gel starch 900
for rolling
Instructions
Preparation of the fruit puree
- Put about 300 - 320 g of black currants in a saucepan and mash them a little with a potato masher.
- Heat the black currants slowly over low heat, stirring until there is enough juice.
- Now bring the fruit mix to a boil and simmer for about 5 minutes, stirring occasionally, until the berries are very soft and the excess liquid has evaporated.
- Puree the currant mix with a hand blender and then pass it through a sieve.
- Let the fruit puree cool and refrigerate for at least 1 hour.
Preparation of the fruit egg white mix
- Weigh 125 g of currant puree and put it in a large mixing bowl.
- Add egg white, sugar and citric acid to the fruit puree and beat until stiff.
- If you are using a food processor, cook the sugar syrup in parallel while whipping the fruit egg white mix. With a hand mixer, continue with the sugar syrup when the fruit egg white mix is stiff.
Preparation of the sugar syrup
- Place sugar, water and agar agar in a thick-bottomed saucepan and bring to a boil, stirring with a silicone spatula so that the sugar dissolves before the syrup boils.
- Cook the sugar syrup over medium heat, stirring constantly, for about 4 - 5 minutes until the sugar syrup reaches 110 °C or until it flows from the silicone spatula in a thin stream.
Preparation of the zephyr
- Start whipping the fruit egg white mix again, and pour in the hot sugar syrup in a thin stream.
- Then whip the zephyr mix until stiff, about 1 minute.
- Fill the zephyr mix quickly into the piping bag with the star-shaped nozzle, pipe rosettes on a sheet of baking paper (two layers for me) and let them dry at room temperature for about 12 - 24 hours.
- Then glue two rosettes together with the underside.
- Dust the blackcurrant zephyr with powdered sugar on all sides, shaking off the excess powdered sugar.
Notes
- Use fresh (not overripe) black currants for the recipe.
- You can make the fruit puree the day before and store it in the refrigerator overnight.
- If your agar agar has a lower gel strength than 900, you will need more of it. You may have to experiment with the amount several times.
- The drying time of the Russian marshmallows depends, among other things, on the room temperature and humidity.
- Note the detailed tips and tricks for making the blackcurrant zephyr at the top of the post.
If you are using Pinterest, you can pin the following picture:
