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Zefir (food)

From Wikipedia, the free encyclopedia
Zefír
The most common appearance of zefir
Alternative namesZephyr, zephir
TypeMeringue
CourseConfectionery
Serving temperatureRoom temperature
Main ingredientsfruit purée, egg whites, sugar
VariationsFood coloring, filling
Food energy
(per 100 g serving)
329 kcal (1377 kJ)
Nutritional value
(per 100 g serving)
Protein0.7 g
Fat0.1 g
Carbohydrate81.5 g
Glycemic index 65 (medium)
Similar dishesKrembo

Zefír (Russian: зефи́р, Ukrainian: зефір, Lithuanian: zefyras, 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.[1] It is produced in the countries of the former Soviet Union.[2] The name given after the Greek god of the light west wind Zephyr symbolizes its delicate airy consistency.[3]

History

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Zefir is derived from the traditional Russian[4] pastila confectionery, but with added egg white foam and a gelling agent.[5] An addition of unwhipped egg whites to the recipe originated in the town of Kolomna sometime during the 15th century,[6] and in the 19th century the zefir dessert most likely emerged in its modern form with whipped egg whites due to a French adaptation on the recipe that was later brought back to Russia.[7]

Form and consistency

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The form typically resembles traditional meringue.[8] However, in contrast to commercial-grade meringue, zefir is never crispy. In contrast to most chocolate-coated marshmallow-like confectioneries; zefirs normally come without layers of cookies/biscuits included.

Zefir is usually milky white, but also comes in rose-colored varieties for flavors containing berries and cherries, or may be colored green if it is flavored with apples. Zefir are also commonly sold with a thin, chocolate outer shell, and on occasion, contain berry-flavored jam on the inside.

Zefir is comparable in its consistency to marshmallows or krembo.[9]

Preparation

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Zefir is traditionally made with a purée base, with sugar and egg whites being added before refrigeration. The mixture is subsequently combined with a heated thickening agent (such as agar or pectin), and then whisked (or in modern times, mixed with an electric mixture), until it is of a tacky consistency that can form peaks. It is then piped out of a starred tip and left to dry out. Although the outside will become more firm with a dry consistency, the inside will remain fluffy and sticky.[7]

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See also

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References

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  1. ^ "Zefir – light and healthy national Russian dessert". russia-travel-guide.com. Retrieved 2023-06-02.
  2. ^ ГОСТ-6441-96, Изделия кондитерские пастильные, общие технические условия (Interstate Standard 6441-96, Pastila type confectionery. General specifications, in Russian)
  3. ^ Н. М. Шанский; Т. А. Боброва (2004). "Зефир". Школьный этимологический словарь русского языка. Происхождение слов. Москва: Дрофа. (Nikolay Shansky; Tatyana Bobrova (2004). "Zefir". School Etymological Dictionary of Russian Language (in Russian). Moscow: Drofa.)
  4. ^ Rombeck, Terry (22 Apr 2006). "Ethnic markets put world on a plate for Lawrence residents: Sellers of global cuisine offer international delights". Lawrence Journal-World. pp. 9C. Retrieved 2 Jun 2023.
  5. ^ В. В. Похлёбкин (2008). "Зефир". Большая энциклопедия кулинарного искусства. Москва: Центрполиграф. ISBN 978-5-9524-3563-6. (William Pokhlyobkin (2008). "Zefir". Great Encyclopedia of Culinary Arts (in Russian). Moscow: Centrpoligraf.)
  6. ^ Strange, Nicole Rossetti le (2020-06-22). "Zefir". 196 flavors. Retrieved 2023-06-02.
  7. ^ a b Drey, Victoria (2017-08-14). "Zephyr: Why is this favorite Russian dessert named after a Greek god?". Russia Beyond. Retrieved 2023-06-02.
  8. ^ International Food Information Service (2009). IFIS Dictionary of Food Science and Technology (2 ed.). Hoboken: Wiley-Blackwell. p. 462. ISBN 9781405187404.
  9. ^ Petrosian, Irina; Underwood, David (2006). Armenian Food: Fact, Fiction & Folklore. Bloomington: Yerkir. p. 232. ISBN 9781411698659.