Blackcurrant zephyr

Today we would like to share a recipe of home-made blackcurrant zephyr. It may be a wonderful treat for children and grown-ups, as well as the most delicious present on any occasion. For example, you can make it heart-shaped, put on skewers and thus get a most romantic bouquet.

• Автор рецепта: Darya Bliznuk
• После приготовления вы получите 30 pcs
• Время приготовления: 2 hours

Ингредиенты

• 1 pc apple
• 300 g black currant
• 550 g sugar
• 10 g vanilla sugar
• 9 g agar-agar
• 160 ml water
• 1 pc egg white
• icing sugar

Способ приготовления

• Prepare the ingredients.

• Wash the apple, cut in half, core. Put the halves on a plate (the cut-side down) and cook them in the microwave. You will need as many minutes as the number of the apples you use. The apples should be soft. It can be checked by piercing with a fork or a knife. Apples can also be baked in the oven at 180°C. When the apples are cooked, separate the pulp and puree it with a blender.

• Wash the currants thoroughly (if frozen berries are used, defrost them and get rid of the excess liquid). Puree the berries with a blender and cook them in a saucepan over low heat, stirring from time to time, until the excess liquid evaporates and the puree thickens. It will take 10-15 mins.

• Combine the apple and currant purees, mix thoroughly. Weigh 250 g of the mixture (you can eat the rest or give it to your children as a treat); add 200 g sugar (keep the rest for the syrup) and vanilla sugar. Mix again and leave to cool.

• Combine the apple and currant purees, mix thoroughly. Weigh 250 g of the mixture (you can eat the rest or give it to your children as a treat); add 200 g sugar (keep the rest for the syrup) and vanilla sugar. Mix again and leave to cool.

• Heat the agar-agar until it is about to boil. It should be dissolved and resemble starch. Add 350 g sugar, bring to a boil, reduce the heat and cook over low heat, stirring, about 5-7 mins. The temperature of the cooked syrup should be 230 F. Besides, the right syrup stretches as thin threads. While the syrup is being cooked, start beating the cooled apple and currant puree.

• Transfer the cooled puree into the mixer bowl and start beating. As soon as the mixture turns pale, add the egg white in two parts and continue beating till you get a stable foamy substance. This means that it should not move, if you tilt or turn the bowl upside down.

• Continue whisking at rather high speed, gradually and very slowly adding the hot agar-agar syrup. Pour the syrup into the middle of the bowl.

• After adding the syrup the mass will increase in its size and look like a nice glossy meringue.

• Transfer the mass into a big pastry bag with a proper nozzle (we used an “open star”) and pipe zephyrs of any form onto a sheet of parchment.

• You can also pipe zephyr on some cookies or round sponges, or use it to decorate your cupcakes.

• Leave the piped zephyr to set for 24 hours. After that, sprinkle it with icing sugar (optional).

• Blackcurrant zephyr is ready! Store it in airtight containers.

• Enjoy your meal!