The berry zephyr tastes like summer – it is fruity, airy and light. And the best thing about this fruit zephyr recipe is that, unlike the classic one, it’s very easy, quick and sure to succeed. I made the popular Russian seafoam candy once with raspberries and once with strawberries. But you can also use other fruits of your choice. For example, how about zefirmade with apricots, peaches or currants? You can find a detailed berry zephyr recipe with exact quantities and step-by-step instructions here at the very bottom.
Which fruits do I use for the recipe?
You can make the fruit zephyr with any fruit you like. I’ve made it with raspberries and strawberries before. But you can also use other fruits, such as apricots, peaches or currants. Just use your favorite fruits or seasonal fruits for it. You then puree them and pass them through a sieve to get fruit puree.
Guaranteed to succeed, without kitchen thermometer and with fast drying time
This fruit zephyr recipe has many advantages compared to the classic zefir recipe. First of all, it is very simple, fast and sure to succeed. You need to whip egg whites and cook fruit syrup in parallel. Then you just combine the two components. If you use good quality agar agar for this, the seafoam candy is guaranteed to be firm without you having to pay attention to the consistency of the fruit puree, the pectin content of the fruit and the temperature of the fruit syrup, as is the case with the usual apple zefir. Besides, you don’t need a kitchen thermometer at all to cook the fruit syrup. And another advantage of the recipe is that the berry zephyr dries very quickly. It only needs about 1 hour to do so. At the same time, you need to hurry when setting out zephyr rosettes, so that the mixture does not turn into a big zephyr right in your mixing bowl. Because it will solidify even in the first few minutes.
Use good quality agar agar
What is just as important in this recipe as in the classic zephyr recipe is the quality and gel strength of agar agar. After all, it is precisely it that provides the stability and firmness of the Russian seafoam candy with fruit. For the berry zephyr recipe here below, I used 9 g of agar agar with gel strength 900. If your vegetable gelling agent is not so strong, you may need a larger amount of it for the recipe. You may have to experiment here.
This berry zephyr is
more delicious than those from the supermarket,
perfect for snacking, dessert,
ideal homemade gift from the kitchen,
popular sweet of Russian cuisine.
The fruit zephyr recipe is
with raspberries or strawberries,
also possible with other fruits,
simple, quick and easy to make,
without the need for a kitchen thermometer,
with short dryness of the seafoam candy.
Simple berry zephyr recipe
With this recipe, you can make the popular Russian fruit-flavored seafoam candy without any special cooking skills. You need only a few ingredients for the recipe. Here you can get a rough idea of how the preparation works and what you need for it. The exact quantities and step-by-step instructions for making the fruit zephyr with raspberries, strawberries or other fruits can be found in the recipe box below.
For the berry zefir recipe you need
for the beaten egg whites: egg whites, sugar and lemon juice,
for the sugar syrup: fruit puree (raw / uncooked), sugar, water and agar agar.
For dusting you still need some powdered sugar.
How to make fruit zephyr: here’s how (Check out the detailed recipe below.)
Prepare the berry puree by pureeing any fruit and then passing it through a sieve.
Now briefly boil fruit syrup from berry puree, sugar, water and agar agar. At the same time, whip the egg whites with sugar and lemon juice. Then add the fruit syrup in a thin stream to the beaten egg whites and beat until stiff.
Now quickly make rosettes of the mixture on baking paper and let them dry at room temperature for about 1 hour. Then stick two rosettes together with the underside and roll each berry zephyr in powdered sugar. Done!
How to make berry zephyr: tips and tricks
Instead of raspberries or strawberries, you can use any other berries and fruits for the fruit zephyr recipe.
Use good quality fresh agar agar with high gel strength (900 if possible). If your fruit zephyr doesn’t firm up as it dries, you can try using a larger amount of agar agar next time.
I recommend that you do not reduce the amount of sugar, because the consistency of the berry zephyr depends on it.
When you separate egg whites from yolks, make sure none of the yolks end up in the whites. Also, make sure both the mixing bowl and the whisk used to whip egg whites are clean and dry.
Boil the fruit syrup in a thick-bottomed saucepan so it doesn’t burn.
Add the fruit syrup to the beaten egg whites slowly, in a thin stream, and never too quickly.
Don’t beat the zephyr mixture too long or it might set right in the mixing bowl. I had to beat it for 2 minutes. But the time depends on the power of the food processor or hand mixer.
Fill the zephyr mixture into the piping bag as quickly as possible and pipe rosettes out of it just as quickly, as the mixture sets very quickly.
Depending on the room temperature and humidity, your berry zefir may take a little more or less than 1 hour to dry.
Store the fruit zephyr in a lunch box at room temperature for up to about 1 week.
Did you make the berry zephyr using this recipe? I look forward to hearing your results, your star rating, and your comment below here on how you liked and succeeded in making the Russian seafoam candy with fruit. What fruits did you use for it?
The berry zephyr tastes like summer – it's fruity, airy and light. And the best thing about this fruit zephyr recipe is that unlike the classic one, it's very easy, quick and sure to succeed. I made the popular Russian seafoam candy once with raspberries and once with strawberries. But you can also use other fruits of your choice. For example, how about zefir made with apricots, peaches or currants?
150graspberry or strawberry pureefresh (from approx. 200 g raspberries or strawberries)
9gagar agar(preferably gel strength 900)
Separate egg whites from yolks, weigh 70 g egg whites and put them in a large mixing bowl.
Add lemon juice to egg whites and set aside for now.
Puree raspberries or strawberries and pass them through a sieve. Weigh 150 g of fruit puree and put it in a saucepan with a thick bottom.
Add 280 g sugar, water and agar agar to the fruit puree in the saucepan and mix until homogeneous.
Place the saucepan with the fruit mixture on the stove and bring to a boil over medium heat, stirring.
Once the fruit mixture boils, turn the heat down to low and simmer the berry syrup for 4 minutes, stirring occasionally.
Beat parallel egg whites with lemon juice until foamy, then add 70 g sugar in batches and beat until stiff.
Immediately after boiling, add the hot berry syrup to the beaten egg whites in a thin stream, without stopping to beat it further.
After stirring the berry syrup into the beaten egg whites, continue beating it for about 2 minutes until it becomes stiff fruit whites.
Fill the berry zephyr mixture quickly (The mixture sets very quickly!) into a piping bag with a star-shaped nozzle, pipe rosettes (two layers in my case) onto a sheet of baking paper and let them dry at room temperature for about 1 hour.
Take two rosettes at a time and stick them together with the bottom side. Dust the berry zephyr with powdered sugar, shaking off any excess powdered sugar.
Instead of raspberries or strawberries, any other berries and fruits will work for the recipe.
Use good quality fresh agar agar with high gel strength (900 if possible). If the fruit zephyr does not set when dried, you can try using a larger amount of agar agar next time.
Don't beat the zephyr mixture too long or it may set right in the mixing bowl. I had to beat it for 2 minutes. But the time depends on the power of the food processor or hand mixer.
Pour the zephyr mixture into the piping bag as quickly as possible and pipe rosettes out of it just as quickly, as the mixture sets very quickly.
Depending on the room temperature and humidity, the berry zephyr may take a little more or less than 1 hour to dry.
Note the detailed tips and tricks for making the berry zephyr at the top of the post.