Blueberry Zefir
A wonderful dessert with a rich aroma and taste. Currants or lingonberries can be used as a base instead of blueberries. In this version, thawed berries from the freezer, cleared of excess juice, are used. For perfect setting, I recommend purchasing agar from specialized confectionery shops.
- Total cooking time
- not set
- Number of servings
- 60
- Recipe difficulty
- 3 / 5
Ingredients
for 60 servings
- blueberries 300 g
- apple 300 g
- egg white from 1 egg
- sugar 100 g
- water 150 ml
- agar 8 g
- sugar 400 g
Instructions
Step 1 of 18
Pour water over the agar and leave for 30 minutes.
Step 2 of 18
Core and peel the apples, then slice them.
Step 3 of 18
Place the sliced fruit in foil or a roasting sleeve. Put into a baking pan and bake at 180 degrees for 25–30 minutes. Let cool.
Step 4 of 18
Transfer the apples to a blender.
Step 5 of 18
Blend into a puree until you have 150 g.
Step 6 of 18
Place the berries in a blender.
Step 7 of 18
Blend.
Step 8 of 18
Strain the mixture through a sieve. You should get 100 g of puree. If the consistency is too watery, it is permissible to reduce it by simmering.
Step 9 of 18
Mix the apple and berry purees.
Step 10 of 18
Add the egg white and sugar, then whip.
Step 11 of 18
Place the agar over heat.
Step 12 of 18
Bring to a boil.
Step 13 of 18
Stir in the sugar.
Step 14 of 18
Cook for 5–15 minutes, stirring constantly. Determine readiness by the thread that stretches from the spoon or whisk.
Step 15 of 18
Pour the hot syrup into the puree.
Step 16 of 18
Whip thoroughly until a thick and airy mixture is obtained that holds its shape.
Step 17 of 18
Pipe the zefir onto a silicone mat, cutting board, or paper using a pastry bag or syringe. Leave at room temperature for at least 3–4 hours (optimally — for a day).
Step 18 of 18
If desired, dust the finished zefir with powdered sugar.