Zefir (food)

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 produced 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.[2]

For other uses, see Zefir.
Zefir
Alternative namesZephyr, zephir
CourseConfectionery
Place of originRussia
Main ingredientsfruit purée, egg whites, sugar
VariationsFood coloring
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)

Zefir is derived from the traditional Russian pastila but with added egg white foam and a gelling agent.[3] It is somewhat similar in its consistency to marshmallows, Schokokuss or krembo. The form typically resembles traditional meringue. However, in contrast to commercial meringue, it is never crisp. It is usually white or rose-colored.

Chocolate-coated versions are also widespread. In contrast to the other chocolate-coated marshmallow-like confectioneries they normally do not include a biscuit layer.

  • A chocolate-coated zefir

See also

References
  1. ГОСТ-6441-96, Изделия кондитерские пастильные, общие технические условия (Interstate Standard 6441-96, Pastila type confectionery. General specifications, in Russian)
  2. 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.)
  3. 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.)
This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.