Vanilla Zefir
I suggest you prepare zefir according to this popular recipe, which is close to the GOST standard but has its own peculiarities. The dessert turns out airy, delicate and moderately sweet. For preparation, I recommend using sour-sweet or sour apples.
- Total cooking time
- not set
- Number of servings
- 80
- Recipe difficulty
- 3 / 5
Ingredients
for 80 servings
- apple 500 g
- sugar 300 g
- egg white from 1 egg
- vanilla bean
- sugar 400 g
- water 150 ml
- agar-agar 10 g
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Add all ingredients for the selected number of servings.
Instructions
Step 1 of 15
Peel the apples and remove the cores, then cut them into small pieces.
Step 2 of 15
Place the chopped apples in foil.
Step 3 of 15
Wrap tightly.
Step 4 of 15
Transfer to a baking pan and put in the oven. Cook at 180 degrees for 25–30 minutes, then cool down.
Step 5 of 15
Turn the apples into a smooth puree without lumps (a sieve can be used), we will need about 300 g of puree.
Step 6 of 15
Pour water over the agar and let it soak for 30 minutes.
Step 7 of 15
Cut the vanilla bean and extract the seeds.
Step 8 of 15
Mix the apple puree with the egg white, sugar and vanilla seeds.
Step 9 of 15
Thoroughly beat the mixture.
Step 10 of 15
Bring the agar solution to a boil.
Step 11 of 15
Stir in the sugar.
Step 12 of 15
Bring the mixture to a boil again.
Step 13 of 15
Cook the syrup with constant stirring for 5–15 minutes until it reaches the stretchy thread stage.
Step 14 of 15
Pour the hot syrup into the apple mixture with egg white and sugar. Beat until a thick, airy mixture is obtained that holds its shape.
Step 15 of 15
Pipe the zefir using a pastry syringe onto a silicone mat, cutting board or paper. Leave to set at room temperature for at least 3–4 hours (optimally — for a day).
