BLACK CURRANT RUSSIAN ZEPHYRS

Directions

1. STEP 1: Place the black currant berries in a pot and bring to a boil.

2. STEP 2: Blend the berries together, then press them through a sieve to remove the seeds.

3. STEP 3: Combine the sugar and pectin and mix, stirring gently.

4. STEP 4: Add the pectin and sugar mixture to the boiling berries. Cook for 10 minutes. Stir well, otherwise, pectin will cause lumps in the finished zephyr.

5. STEP 5: After 10 minutes, pour the ready puree into a bowl and cover with cling wrap so that it touches the surface of the puree, and allow to cool completely.

PREPARE THE SYRUP

1. STEP 6: In a saucepan, mix the water, sugar, and agar agar. Bring the syrup to a boil over medium heat and wait until it reaches 230°F. The syrup must be not less than 230°F because at this temperature the agar agar begins its gelling properties

2. STEP 7: When the syrup is about 135°F, pour a thin stream of it into the beaten egg white with the puree and continue whisking for about 7 to 10 minutes.

3. STEP 8: To determine when the marshmallow mix is ready, it should cause stiff peaks on the wire kitchen whisk.

4. STEP 9: Transfer the finished mix into a pastry bag with a decorative nozzle. Squeeze out individual zephyr halves on a silicone mat or parchment paper. Allow to dry for 5 to 8 hours. When the zephyrs are firm to the touch, press the two zephyr halves together and roll them in powdered sugar. Then enjoy!