Zefir (food)
| Zefir | |||||||
|---|---|---|---|---|---|---|---|
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| Alternative names | Zephyr, zephir | ||||||
| Course | Confectionery | ||||||
| Main ingredients | fruit purée, egg whites, sugar | ||||||
| Variations | Food coloring | ||||||
| 49 kcal (205 kJ) | |||||||
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| Glycemic index | 65 (medium) | ||||||
 Cookbook:Zefir  Zefir | |||||||
Zefir (Russian: Зефи́р, may also be spelled zephyr or zephir) is a type of soft confectionery made by whipping fruit and berry purée (mostly apple puree) 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.[1] The name given after the Greek god of the light west wind Zephyr symbolizes its delicate airy consistency.
Zefir is somewhat similar in its consistency to marshmallows, Schokokuss or krembo. It is derived from the traditional Russian pastila but with added egg white foam and a gelling agent.[2] The form typically resembles traditional meringue. However in contrast to commercial meringue, it is never crisp. It is usually of white or rose color.
Chocolate-coated versions are also widespread. In contrast to the other chocolate-coated marshmallow-like confectioneries they normally do not include a biscuit layer.
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A chocolate-coated zefir
See also
References
- ↑ ГОСТ-6441-96, Изделия кондитерские пастильные, общие технические условия (Interstate Standard 6441-96, Pastila type confectionery. General specifications)
- ↑ В. В. Похлёбкин, Кулинарный словарь, Центрполиграф, 2002 (William Pokhlyobkin, Culinary Dicitionary, Centrpoligraf, 2002)
External links
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