Kuban Zephyr

The Kuban Zephyr is a traditional dessert originating from the Kuban region in Russia. This sweet delicacy shares similarities with marshmallows and meringues but has a unique texture and flavor due to the inclusion of local ingredients. Zephyr, also known as zefir, is often enjoyed with tea and serves as a delightful treat for various occasions.

Ingredients

• Apples (1 kg)
• Sugar (500 g)
• Egg Whites (3 large)
• Agar-agar (10 g)
• Water (150 ml)
• Vanilla Extract (1 tsp)

Preparation

Step 1: Prepare the Apple Base

Begin by washing and peeling the apples. Core them and cut into small pieces. Place the apples into a saucepan and cook over medium heat until they start to soften, stirring occasionally. This should take about 15 minutes. Once softened, pass the apples through a sieve to make a smooth puree. Allow the puree to cool completely. This step is essential for achieving the right texture of Kuban Zephyr.

Step 2: Make the Syrup

In a separate saucepan, combine water and sugar. Gently heat the mixture over low heat, stirring until the sugar dissolves fully. Add the agar-agar to the solution and bring it to a boil. Once boiling, reduce the heat and allow it to simmer for about five minutes. The mixture should thicken slightly. Ensure it’s ready by dropping a small amount into cold water; it should form a jelly-like consistency.

Step 3: Whip the Egg Whites

While the syrup is on the stove, beat the egg whites in a large mixing bowl using an electric mixer. Start on a low speed and gradually increase to high. The egg whites should be whipped until they form stiff peaks. This will create the fluffy, airy texture characteristic of Zephyr.

Step 4: Combine Apple Puree with Whipped Egg Whites

Now add the cooled apple puree to the whipped egg whites. Mix them gently by folding the puree into the whites carefully to maintain as much air as possible in the mixture.

Step 5: Incorporate the Syrup

Slowly pour the hot syrup mixture into the egg white and apple puree while continuing to beat the mixture. This process is delicate and requires steady hands. Make sure to pour the syrup in a thin stream to prevent cooking the egg whites too quickly.

Step 6: Add Vanilla Extract

With all the main components combined, gently fold in the vanilla extract. This ingredient adds a fragrant aroma and enhances the flavor profile of the Zephyr.

Step 7: Mould the Zephyr

Transfer the mixture into a piping bag fitted with a star nozzle. On a prepared baking sheet lined with parchment paper, pipe the Zephyr mixture into small round shapes. They should resemble large meringues. This method helps in maintaining a consistent size and shape for each piece.

Step 8: Set the Zephyr

Leave the piped Zephyrs to set at room temperature for 3-4 hours, or until they have formed a firm skin on the outside. This is an integral part of the process that influences the final texture and taste.

Enjoying Kuban Zephyr

Once set, Kuban Zephyr is best enjoyed fresh. Traditionally, it is served with a warm cup of tea. You can dust them lightly with some additional sugar for extra sweetness. The light, airy texture of the Zephyr melts in your mouth, providing a delightful gastronomic experience reminiscent of the Russian culinary tradition.