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Blackcurrant zephyr recipe
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Blackcurrant zephyr

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. With this recipe you make the blackcurrant zephyr at home.
Course Candy
Cuisine Russian
Prep Time 15 minutes
Cook Time 30 minutes
Cooling and drying time 13 hours
Servings 18 marshmallows

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.