Zefir is somewhat similar in its consistency to marshmallows. ”Zephyr" is a unique, Russian dessert; a heavenly, marshmallow-like meringue. Follow this step-by-step video and you'll be amazed at just how easy it is to make! Zephyr is a very common sweet produced in Post-Soviet countries. It can also be made in advance, so you don’t need to fuss around the kitchen with the dessert last minute. They are not like the bagged marshmallows you would buy at the store. These are much lighter and they practically melt in your mouth as you eat them.
Zefir (Зефи́р, may also be spelled zephyr or zephir) is a type of soft confectionery made by whipping berry purée with sugar and egg whites with subsequent addition of a gelling agent like pectin, carrageenan, agar, or gelatine. It is commonly produced and sold in the countries of the former Soviet Union. The name given after the Greek god of the light west wind Zephyr symbolizes its delicate airy consistency.
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Hi guys! Всем привет! Welcome to my channel Alice's Yummy Food.
I'm in this beautiful Christmas set and feeling so Christmassy.
And today I'll show you one of my favourite recipes.
It's raspberry zephyr.
Zephyr is Eastern European
and traditional everywhere in Latvia, Russia.
It's like a marshmallow type of thing.
Absolutely love it.
I hope you enjoy this recipe. Let's get started.
Into a pan add your frozen raspberries. You can also use fresh ones.
Then add sugar and we're going to cook this on low heat
for about 10 minutes until it's all melted.
Add your raspberry puree into a blender and we're going
to blitz this until it's nice and smooth for a few minutes.
I'm going to sieve through the mixture so we don't get any seeds.
Keep going until all the mixture is finished.
And there you have it, raspberry puree.
You can find my recipe on my website at alicesyummyfood.com
Next, we're going to add water
into a pan with agar agar and sugar.
Mix everything together until it's melted.
We're going to cook this for about 5-7 minutes on high heat.
When the mixture starts to boil,
you want to constantly keep mixing so it doesn't
get stuck to the bottom.
And this will take about 5 minutes.
In the meantime, you want to add your raspberry puree
into your stand mixer along with your
egg white and whisk for good 5 minutes until
the mixture starts to become nice and fluffy.
You have to do both of these things together.
You will start to notice the mixture is becoming
nice and gloopy so keep mixing
and when it falls off the spoon then it's ready.
Slowly add your gelatin into your raspberry mixture
and whisk on high speed for another
5 to 10 minutes until you see the mixture
is becoming nice and fluffy. You can test
with your finger and if it sticks then it's ready.
Place your zephyr mixture into a piping bag,
make sure it's nice and full
and pipe out beautiful round shapes next to each other.
We're going to leave our zephyr overnight
to dry out completely.
Slowly peel off your zephyr from
parchment paper and stick both sides together
and we're going to dip that into icing sugar
so it's not sticky once they all done
if you leave them out for another day or
two they will
become nice
and crispy on top
and really soft
in the middle I hope
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