Zefir ( rus, зефи́р, Ukrainian: Зефір, Lithuanian: Zefyras, may also be spelled ''

zephyr In European tradition, a zephyr is a light wind or a west wind, named after Zephyrus, the Greek god or personification of the west wind. Zephyr may also refer to: Arts and media Fiction Fiction media * ''Zephyr'' (film), a 2010 Turkish ...

'' or ''zephir'') is a type of soft

confectionery Confectionery is the art of making confections, which are food items that are rich in sugar and carbohydrates. Exact definitions are difficult. In general, however, confectionery is divided into two broad and somewhat overlapping categories ...

made by

whipping Flagellation (Latin , 'whip'), flogging or whipping is the act of beating the human body with special implements such as whips, rods, switches, the cat o' nine tails, the sjambok, the knout, etc. Typically, flogging has been imposed on an ...

fruit and berry

purée A purée (or mash) is cooked food, usually vegetables, fruits or legumes, that has been ground, pressed, blended or sieved to the consistency of a creamy paste or liquid. Purées of specific foods are often known by specific names, e.g., apples ...

(mostly apple puree) with sugar and

egg white Egg white is the clear liquid (also called the albumen or the glair/glaire) contained within an egg. In chickens it is formed from the layers of secretions of the anterior section of the hen's oviduct during the passage of the egg. It forms arou ...

s with subsequent addition of a

gelling agent A gel is a semi-solid that can have properties ranging from soft and weak to hard and tough. Gels are defined as a substantially dilute cross-linked system, which exhibits no flow when in the steady-state, although the liquid phase may still di ...

pectin Pectin ( grc, πηκτικός ': "congealed" and "curdled") is a heteropolysaccharide, a structural acid contained in the primary lamella, in the middle lamella, and in the cell walls of terrestrial plants. The principal, chemical component of ...

carrageenan Carrageenans or carrageenins ( ; ) are a family of natural linear sulfated polysaccharides that are extracted from red edible seaweeds. Carrageenans are widely used in the food industry, for their gelling, thickening, and stabilizing properties. T ...

agar Agar ( or ), or agar-agar, is a jelly-like substance consisting of polysaccharides obtained from the cell walls of some species of red algae, primarily from ogonori (''Gracilaria'') and "tengusa" (''Gelidiaceae''). As found in nature, agar is ...

, or

gelatine Gelatin or gelatine (from la, gelatus meaning "stiff" or "frozen") is a translucent, colorless, flavorless food ingredient, commonly derived from collagen taken from animal body parts. It is brittle when dry and rubbery when moist. It may also ...

. It is produced in the countries of the former

Soviet Union The Soviet Union,. officially the Union of Soviet Socialist Republics. (USSR),. was a transcontinental country that spanned much of Eurasia from 1922 to 1991. A flagship communist state, it was nominally a federal union of fifteen national ...

. The name given after the

Greek god The following is a list of gods, goddesses, and many other divine and semi-divine figures from ancient Greek mythology and ancient Greek religion. Immortals The Greeks created images of their deities for many purposes. A temple would house the ...

of the light west wind

Zephyr In European tradition, a zephyr is a light wind or a west wind, named after Zephyrus, the Greek god or personification of the west wind. Zephyr may also refer to: Arts and media Fiction Fiction media * ''Zephyr'' (film), a 2010 Turkish ...

symbolizes its delicate airy consistency.

History

Zefir is derived from the traditional Russian

pastila __NOTOC__ Pastila (russian: пастила́) is a traditional Russian fruit confectionery ('' pâte de fruits''). It has been described as "small squares of pressed fruit paste" and "light, airy puffs with a delicate apple flavor". In Imperial ...

confectionery, but with added egg white foam and a gelling agent. () An addition of unwhipped egg whites to the recipe originated in the town of

Kolomna Kolomna ( rus, Колóмна, p=kɐˈlomnə) is a historical types of inhabited localities in Russia, city in Moscow Oblast, Russia, situated at the confluence of the Moskva River, Moskva and Oka Rivers, (by rail) southeast of Moscow. Populati ...

sometime during the 15th century, 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.

Form and consistency

The form typically resembles traditional

meringue Meringue (, ; ) is a type of dessert or candy, often associated with Swiss, French, Polish and Italian cuisines, traditionally made from whipped egg whites and sugar, and occasionally an acidic ingredient such as lemon, vinegar, or cream of ...

. 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

marshmallow Marshmallow (, ) is a type of confectionery that is typically made from sugar, water and gelatin whipped to a solid-but-soft consistency. It is used as a filling in baking or normally molded into shapes and coated with corn starch. The sugar c ...

s or

krembo Krembo, Crembo, Creambo ( he, קרמבו, a contraction meaning literally "Cream-in-it") is the name of a chocolate-coated marshmallow treat that is popular in Israel. "Krembo whipped snack" consists of a round biscuit base (17% of total wei ...

Preparation

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 try out. Although the outside with be more firm with a dry consistency, the inside remains fluffy and sticky.

Gallery

File:Zefir in chocolate coat2.JPG, A chocolate-coated zefir File:Zefyrai.JPG, Clamshell design with mixture of pink and white zefir File:Food in Kharkiv (6).jpg, Zefir (top shelf) on sale at store in Kharkyv

References

External links