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Zefir lollies: colorful snacking fun for young and old
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Zefir lollies (with currants)

The zefir lollies are a visual and taste highlight for children and adults. You can also make it yourself in waffle cones and dessert bowls with this recipe. The zefir lollies with black currants taste fruity, airy and heavenly delicious. It is perfect for a celebration, for example, children's birthday party.
Course Candy, Dessert
Cuisine Russian
Prep Time 10 minutes
Cook Time 25 minutes
Drying time 10 hours
Servings 20 pieces

Equipment

  • silicone ice cream molds
  • piping bag with hole nozzle

Ingredients

  • 70 g egg whites (from approx. 2 - 3 eggs)
  • 70 g sugar
  • 1 pinch of citric acid food grade
  • vegetable oil for greasing ice cream molds

for the fruit syrup

  • 150 g black currant puree fresh (from approx. 230 g black currants)
  • 280 g sugar
  • 100 ml water
  • 9 g agar agar (preferably gel strength 900)

for the coating

  • approx. 150 g white chocolate
  • approx. 150 g dark chocolate

Instructions

  • Grease the silicone ice cream molds with vegetable oil.
  • Separate egg whites from egg yolks, weigh 70 g egg whites and put them in a large mixing bowl.
  • Add citric acid to egg whites and set aside for now.
  • Puree black currants and pass them through a sieve. Weigh out 150 g of fruit puree and put it in a thick-bottomed saucepan.
  • 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.
  • Beat parallel egg whites with citric acid until foamy, then add 70 g sugar in batches and beat until stiff.
  • Once the fruit mixture boils, turn the heat down to low and simmer the fruit syrup for 4 minutes, stirring occasionally.
  • Immediately after boiling, add the hot fruit syrup to the beaten egg whites in a thin stream, continuing to beat it as you go.
  • After you have stirred the fruit syrup into the beaten egg whites, continue beating it for about 2 minutes more to form a stiff fruit beaten egg whites.
  • Fill the fruit-zefir mixture quickly (the mixture will set very quickly!) into the piping bag with a large perforated nozzle, squirt it into the silicone ice cream molds, insert the wooden sticks and let it dry at room temperature for about 1 hour.
  • Carefully lift the zefir lollies out of the silicone molds, spread them on a sheet of baking paper, and let them dry further at room temperature for about 8 hours or overnight.
  • Slowly melt white chocolate, carefully dip the zefir lollies into it one by one, or pour the chocolate over the lollies with a tablespoon, dripping the excess chocolate off the lollies, and let them dry. Repeat the same with the dark chocolate and the remaining zefir lollies.

Notes

  • You can cover the zefir lollies with white, milk or dark chocolate.
  • Instead of lollies, you can make the zefir dessert in waffle cones or dessert bowls.
  • Instead of black currants, other berries and fruits will work.
  • Use fresh agar agar of good quality with high gel strength (preferably 900). If the fruit zefir does not solidify during drying because the agar agar is too weak, you can try it with a larger amount of agar agar next time.
  • When separating egg whites from egg 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.
  • Don't beat the zefir mixture too long or it could 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.
  • Note the detailed tips and tricks for making the zefir lollies at the top of the post.