Zefir/Russian Marshmallow/ Зефир - Gluten-Free/Fat - Free Dessert
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- Опубликовано: 9 сен 2024
- Zefir is a Russian dessert, very similar to marshmallow, but less gummy, more airy and contain apple pure.
INGREDIENTS:
For apple pure you will need:
3 apples
½ cup sugar
Core apples, cut in half and place on the baking dish cut side down to bake at 350°F( 180°C) for about 30 minutes or until completely soft.
Mash them through the sieve to make smooth pure.
In a small sauce pan. add apple pure and sugar and cook until sugar dissolves and your pure becomes darker in color and thicker consistency.
remove from the stove and put on ice to cool completely, or you can make it ahead of time and keep it in the refrigerator until you are ready to make zefir.
You also will need:
1 egg white
For syrup:
170g(3/4 cup) sugar
100g(1/2 cup)water
80g(1/3 cup)corn syrup
8g(2 tsp) Agar-Agar powder
These two steps have to be done at the same time:
1) In a small sauce pan add sugar.agar-agar,water and corn syrup, mix and bring to soft boil. Place candy thermometer.
Boil you syrup for 5 min or until temperature reaches 230°F(100°C) on your thermometer or you can check the right consistency by submerging your mixing utensil in syrup and lifting it. If your syrup does not run and hangs like an icicle, IT'S READY!
2) At the same time, place your cooled apple pure in a stand-up mixer, add egg white and start mixing with petal attachment on medium to high speed until your mixture becomes white and doubles in size. which will take 5 min.
Add syrup to your zefir mixture slowly and start whipping it on high speed until stiff peaks.
At this point you can choose to add flavoring or simply vanilla extract, or food coloring, if you want colored zefir.
Stop mixer when stiff peak stage reached, scrape the bowl and transfer zefir mixture into a large piping bag wit star tip or any large piping tip that will make you a pretty design.
Start piping medium size zifir halves onto a silicone mat or a parchment paper.
Let air dry for at least 5 to 6 hours.
Choose similar halves and glue them together.
To prevent Zefir sticking to your fingers you need to either brush it or dust it with icing sugar.
Enjoy!
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Nastassja:)
Agar-Agar powder:www.amazon.com...
This is a very interesting recipe. So good for using those homegrown apples that look a little "ugly". Can't wait to try, we also have plums for the first time this summer.
I love Zefir!!! Thank you for sharing it
Deve ficar muito doce. Lindas!
Gracias por compartir la receta en español !! Excelente!! Una pregunta , con este merengue se pueden hacer las flores con las boquillas rusas?? Una vez hechos cuanto tiempo se conservan en buen estado??
how to make zephir take time to harden, to divide the colors before firming
Wow Its wonderful. Thank you ❤
And thank you for watching ❤😍👀
Thank you for the recipe. I love zefir but @the moment on a keto diet and was wondering what can use instead of corn syrup since corn syrup is not permitted. Thx!
You can use glucose syrup instead 🤔😊
May I use gelatin powder instead of agar agar??
Never tried with gelatin, but I don't think it will hold the shape. You can try fruit pectin. 😊
Thanks dear ♥️
Soo beautiful💗💗 thank you for sharing. Can you please confirm which size is the piping bag nozzle?
Thank you.😊I believe it is a large star tip, Ateco 857.
@@NastassjaCanCook thank you so much💗 Looks like its US brand. Amazon UK is selling Ateco 856. Hopefully it wont be much difference.
Hi I have a question, can you please help me on what I did wrong? I tried making blackberry lemon zephyr for the first time for valentines day and for some reason when I had my zephyr sit uncovered in room temperature kitchen for like 12 hours, it did not set and was still wet to the touch. Do you know why that happened? I did use 1/2 more egg white because I felt the puree and egg were not getting fluffy within 10 minutes. I did also use a hand mixer since I did not have a stand mixer like yours. So I had to whip it first then make agar syrup next seperately. I also whipped egg whites what seemed like 20 mins I'm not used to working with egg whites or agar agar. 😅 I hope I get the cloud-like with hardened outside like yours. My zephyr came out more like a mousse unfortunately. 😢
You can use different flavors in your zephyr, but don't forget to add apple puree. Pectin that contains in apples makes it set. If you prefer not to add apples, then use apple pectin in powder form, just add it to your fruit puree. It should help. Good luck making zephyr!👍😍
@@NastassjaCanCook thank you for getting back to my question so quickly. So even if I make a different flavored fruit zephyr, like cherry for example, I would just need to add apples to the mix and puree it because of the pectin? I am using agar agar powder as recommended, I thought that would make it set. Or maybe because I used over 1 egg white (1/2 more) it made it more moisturized?? I heard that the sugar used in the recipe for zephyr takes out the moisture from the egg white, so maybe I could have added more sugar, but then it would be too sweet?? 😵 please let me know, on any additional thoughts to my questions please. I really really want to be successful in getting this right. 🙏😩 thank you for your time! ❤❤
P.S.
Thank you so much for your tips about the apple puree powder! I cant wait to try that in my future zephyr's! 😀 I had no idea that apples were what really helps set zephyr's because of the pectin. If I used a powdered pectin, how much would you recommend I use in a zephyr recipe? Like a tablespoon? Please let me know, thank you! 💖
@@Linkfan0071 egg white is usually enough. Yes pectin in apples makes it set. Sometimes if I am too lazy to make my own apple puree, I buy it in baby food section. You still need to heat it up with sugar and reduce it in almost half.
@@NastassjaCanCook ok, thank you. 🙏💖 what do you mean to "reduce it to almost half"? You mean to use half of the amount when using fruit puree of a different fruit to not over do it? Please clarify, thank you. ☺
@@Linkfan007 Puree needs to be cooked. Unless you using apple one. Fruit you chosen for your zephyr doesn't contain pectin. Therefore it needs to get thicker in texture (reduction). Almost like jam consistency.
This is amazing but can you please tell me if I can replace the agar agar powder with gelatin?
Yes, you can but the texture would be slightly different. More rubbery, rather than Marshmallowy.
Does it matter which type of apple?
Less sweet ones have more pectin.
How many grams of apple purée did you use?
Hello 👋 3 large apples should make you approximately 200g - 300g of apple puree.🌹
Can i ask if it will taste more of apples if you did not put raspberry flavoring in it?
Apple is there to provide pectin. You can leave raspberry flavoring out and just add vanilla 👍😁