Zefir

Apple zefir

Applesauce

1. Preheat the oven to 350 F (170°C).
2. Peel, seed and cut the apples into small pieces.
3. Spread them in a baking dish, hand coat them with lemon juice, and sprinkle with sugar and cinnamon.
4. Bake for 25 minutes.
5. Place the apple pieces in a blender and reduce them to a velvety compote.
6. Cool the compote completely in an ice bath.
7. Once the compote has cooled, mix it with the egg white in the bowl of a stand mixer and whisk for 10 minutes at high speed or until thick and stiff peaks form.
8. While the applesauce and egg white mixture is whipped, immediately proceed to the preparation of the agar agar syrup which should be ready at the end of the 10 minutes of whipping.

Agar agar syrup

1. In a saucepan, combine the water and the agar and, over low heat, bring the mixture to 180 F (80°C).
2. Add the sugar, mix well and bring to a boil over medium to high heat, then reduce to low heat and cook for about 5 minutes, whisking constantly until the syrup has thickened.
3. Remove from heat.

Assembly

1. Reduce the speed of the mixer to the lowest speed, and as soon as the agar syrup is ready and hot, immediately pour it into a thin stream in the mixture of whipped apples. Avoid pouring syrup over the whisk and the bowl.
2. Scrape the edges of the pan well with a spatula to pour all the agar agar syrup into the bowl.
3. Increase the speed of the stand mixer again and beat for another 3 minutes at maximum speed until firm peaks form.
4. Immediately transfer the mixture to a pastry bag fitted with a large open star tip and pipe 12 identical zefir on a baking sheet lined with parchment paper.
5. Leave to stand in a place away from draft, with low humidity, and at room temperature (about 70 F / 21°C), uncovered for 8 to 12 hours.
6. The zefir will form a shiny film on top and will come off the parchment paper quite easily.
7. Gently sprinkle the zefir with icing sugar before tasting.

Blackberry or cherry zefir

Blackberry purée

1. In a saucepan, bring the blackberries (or pitted cherries), sugar and lemon juice to a boil. Crush the blackberries gradually and simmer uncovered for 10 minutes, then strain the mixture through a fine sieve, pressing the solids with a spatula.
2. Scrape the back of the sieve to obtain approximately 4 oz. (125 g) of purée.
3. Cool the mashed fruits completely in an ice bath.
4. Once the purée has cooled and slightly thickened, mix it with egg white in the bowl of a stand mixer and whisk for 10 minutes at high speed or until thick and rigid peaks form .
5. While the mashed blackberries and egg white mixture is whipped, immediately proceed to the preparation of agar agar syrup which should be ready at the end of the 10 minutes of whipping.

Agar agar syrup

1. In a saucepan, combine the water and the agar and, over low heat, bring the mixture to 180 F (80°C).
2. Add the sugar, mix well and bring to a boil over medium to high heat, then reduce to low heat and cook for about 5 minutes, whisking constantly until the syrup has thickened.
3. Remove from heat.

Assembly

1. Reduce the speed of the mixer to the lowest speed, and as soon as the agar syrup is ready and hot, immediately pour it into a thin stream in the mixture of whipped apples. Avoid pouring syrup over the whisk and the bowl.
2. Scrape the edges of the pan well with a spatula to pour all the agar agar syrup into the bowl.
3. Increase the speed of the stand mixer again and beat for another 3 minutes at maximum speed until firm peaks form.
4. Immediately transfer the mixture to a pastry bag fitted with a large open star tip and pipe 12 identical zefir on a baking sheet lined with parchment paper.
5. Leave to stand in a place away from draft, with low humidity, and at room temperature (about 70 F / 21°C), uncovered for 8 to 12 hours.
6. The zefir will form a shiny film on top and will come off the parchment paper quite easily.
7. Gently sprinkle the zefir with icing sugar before tasting.