Blackcurrant Russian Zephyrs

Your guests will enjoy these airy, pillows of blackcurrant flavored meringue. They make a scrumptious international dessert. - is a unique sweetness

  Total Time: 90 Min 

  Yield: Serves 6-8


For Puree

For Zephyr

  • Blackcurrant puree – 130 gr ( 4,5 oz) ½ cup
  • Sugar -150 gr  ( 5,2 oz) ¾ cup
  • Cape Crystal Agar Agar – 7 gr ( 1 tsp )
  • Water – 75 ml (2,5 fl oz)  1/3 cup
  • Egg white -1 egg

  • Sugar powder -100 gr ( 3,5 oz) ½ cup

Zephyrs are a uniquely sweet dessert dessert treat. They can be a completely different from each other with flavors such as cherry, strawberry or even whiskey. But they always remains a light and pleasant dessert. It is great for those watching their diets, too. That's because they are fat-free. They are mostly protein with a little added natural sugarand they are also enriched with the vitamins that are contained in berry or fruit puree that you use. Here is a the recipe of marshmallow with blackcurrant. It is just a touch, sweet with a slight tartness, a great dessert after a hearty lunch or dinner. 

How to Make It:

Step 1:


Place the blackcurrant berries in a pot and bring to a boil. 

Step 2:


Blend the berries together than press them through a sieve to remove the seeds. 

Step 3:


Combine the sugar and pectin and mix stirring gently. 

Step 4:

Add the pectin and sugar mixture to the boiling berries. Cook for 10-minutes. Stir well, otherwise pectin will cause lumps in the finished zephyr.

Step 5:


After 10-minutes pour the Ready puree into a bowl and cover with cling wrap so that it touches the surface of the puree and allow to cool completely.

Step 6:


Preparing the syrup. In a saucepan, mix the water, sugar and agar agar. Bring the syrup to a boil over medium heat and wait until it reaches 110 С . The syrup must be not less than 110 ° C because at this temperature the agar agar begins its gelling properties.

Step 7:


When the syrup is about 55 - 60С pour a thin stream of it into beaten egg white with the puree and continue whisking for about 7 - 10 minutes.

Step 8:


To determine when the marshmallow mix is ready, it should stiff peaks on the wire kitchen whisk.

Step 9:

Transfer the finished mix pastry bag with a decorative nozzle. Squeeze out individual zephyr halves on silicone mat or parchment paper. Allow to dry for 5 to 8 hours. When the zephyrs are firm to the touch, press the two zephyr halves together and roll in powdered sugar. Then enjoy!

Prepared by . . .

Chef Valerie 

“Chef Valerie provides you and your guests a superlative dining experience - exquisite food, all with an awesome presentation - delivered with originality, flair, and fun.”

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