Zefir lollies: colorful snacking fun for young and old

Zefir lollies: colorful snacking fun for young and old

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These zefir lollies are a visual and taste highlight for kids and adults. You can also make them yourself in waffle cones and dessert bowls. The zefir lollies with black currants taste fruity, fluffy and heavenly delicious. They are perfect for a celebration, for example, children’s birthday party. You can find a detailed zefir lolly recipe with exact quantities and step-by-step instructions here at the very bottom.

Lollies, in waffle cones or sundaes

You can make the zefir dessert in different forms. For the lollies made of zefir mass, you need silicone ice cream molds. The fruit zefir also looks delicious in waffle cones or waffle cups. You can either make the waffle cones or cups yourself or buy ready-made ones. The zefir dessert can just as well be conjured up in dessert bowls. Pour chocolate or vanilla sauce over it – a feast for the eyes for all those with a sweet tooth!

Zefir in waffle cones

Colorful snacking fun for kids

Zefir in the form of ice cream especially delights children. Serve it at a children’s birthday party, for example. Whether zefir lollies, zefir in waffle cones or dessert bowls – children’s eyes are guaranteed to light up at the sight. You can make the zefir mixture from different fruits to make colorful dessert in multiple flavors.

Use other fruits instead of currants

Any fruit will do for the zefir lolly recipe. I made it with black currants. Since they have a tart note, the zefir lollies from them doesn’t taste too sweet. You can also use other berries or fruits for it. For example, how about raspberries, strawberries, blackberries, apricots or peaches?

Zefir with black currants

Zefir lollies vegan

By the way, you can easily make the zefir lollies vegan. Instead of egg white, use aquafaba, as I did in the recipe for my vegan apricot zefir. To coat the lollies, use vegan chocolate in this case.

These zefir lollies are

  • fruity,
  • airy,
  • light,
  • delicate,
  • sweet and sour,
  • delicious,
  • aromatic,
  • summery,
  • also possible in waffle cones or dessert bowls,
  • a sweet eye-catcher,
  • ideal for children’s birthday,
  • perfect for snacking or giving as a gift.

Russian seafoam candy lollies

Zefir lolly recipe with black currants

With this recipe, you can make the popular Russian fruit-flavored seafoam candy in the form of ice lollies yourself. You only need a few ingredients. Here you can get a rough idea of how the preparation works and what you need for it. You can find the exact quantities and step-by-step instructions for making the zefir lollies in the recipe box below.

For the recipe you need

  • for the beaten egg whites: egg whites, sugar and food grade citric acid,
  • for the sugar syrup: raw currant puree, sugar, water and agar agar,
  • for the coating: chocolate.

How to make zefir lollies: here’s how (Check out the detailed recipe at the bottom.)

  1. First, puree black currants and strain them through a sieve. From the black currant puree, sugar, water and agar agar, briefly boil a fruit syrup. At the same time, whip egg whites with sugar and citric acid. Then add the fruit syrup in a thin stream to the beaten egg whites and whip until stiff.
  2. Now quickly squirt the zefir mixture into the silicone ice cream molds greased with vegetable oil and let them dry at room temperature for about 1 hour. Then take the zefir lollies out of the molds, let them dry well and cover them with melted chocolate. Done!

Lollies from fruit zefir

How to make zefir lollies: tips and tricks

  • You’ll need silicone ice cream molds for this recipe.
  • You can coat 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 go for the recipe.
  • Use fresh agar agar of good quality with high gel strength (preferably 900). If your fruit zefir does not set when 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.
  • Boil the fruit syrup in a thick-bottomed saucepan so it doesn’t burn.
  • Don’t beat the zefir 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 your food processor or hand mixer.
  • Fill the zefir mixture into the piping bag as quickly as possible and pipe it into the silicone ice cream molds just as quickly, as the mixture will set very quickly.
  • Decorate your zefir lollies as you like, for example with dried fruit, coconut flakes or decorative sprinkles.
  • You can also prepare the zefir mixture for the lollies according to the classic apple zephyr recipe.
  • You can make the zefir lollies vegan. To do so, see my notes above.

Did you make the zefir lollies using this recipe? I’m looking forward to your result, your star rating and your comment here below on how them turned out and tasted.

Appetite for more homemade sweets? Try:

Zefir lollies: colorful snacking fun for young and old

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.
Prep Time 10 mins
Cook Time 25 mins
Drying time 10 hrs
Course Candy, Dessert
Cuisine Russian
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.

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