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| Alternative names | Zephyr, zephir | ||||||
|---|---|---|---|---|---|---|---|
| Type | Meringue | ||||||
| Course | Confectionery | ||||||
| Serving temperature | Room temperature | ||||||
| Main ingredients | fruit purée, egg whites, sugar | ||||||
| Variations | Food coloring, filling | ||||||
| 329 kcal (1377 kJ) | |||||||
| |||||||
| Glycemic index | 65 (medium) | ||||||
| Similar dishes | Krembo | ||||||
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Zefir (Russian: зефир [zʲɪˈfʲir], Ukrainian: зефір [zeˈfʲir], Lithuanian: zefyras, may also be spelled zephyr or zephir) is a type of soft confectionery made by whipping fruit and berry purée (mostly apple puree) with sugar and egg whites with subsequent addition of a gelling agent like pectin, carrageenan, agar, or gelatine.[1] It is produced in the countries of the former Soviet Union.[2] The name given after the Greek god of the light west wind Zephyr symbolizes its delicate airy consistency.[3]
- ^ "Zefir – light and healthy national Russian dessert". russia-travel-guide.com. Retrieved 2023-06-02.
- ^ ГОСТ-6441-96, Изделия кондитерские пастильные, общие технические условия (Interstate Standard 6441-96, Pastila type confectionery. General specifications, in Russian)
- ^ Н. М. Шанский; Т. А. Боброва (2004). "Зефир". Школьный этимологический словарь русского языка. Происхождение слов. Москва: Дрофа. (Nikolay Shansky; Tatyana Bobrova (2004). "Zefir". School Etymological Dictionary of Russian Language (in Russian). Moscow: Drofa.)