Apple zephyr with vanilla

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Recipe by Tetyana Ovrutska – KICA School teacher.

Apple puree with sugar and vanilla

500 g apples
sugar as required
1 vanilla pod or vanilla sugar

Cooking method:

Use green apples. Bake apples. Mix puree in hand blender and wipe through a fine sieve. Weight the wiped apple puree, add  sugar 1:1 and vanilla seeds. Blend until smooth. Leave at room temperature until the sugar dissolves completely. Keep in the fridge. Puree is ready for use in 24 hours.

Base

total weight 537 g

500 g apple puree with sugar and vanilla
37 g egg whites

Syrup

total weight 643 g

160 g water
8 g agar agar
425 g sugar
50 g glucose

Cooking method:

Add water to agar agar. Bring to a boil on medium heat add sugar and glucose.

When the temperature of the syrup reaches 106°C to a mixer bowl add egg whites and whisk until light foam. At 107°C to a mixer bowl with egg whites add apple puree with sugar and start whisking at a high speed until the mixture increases in volume approximately 3 times. The mixture should be lush and snow-white.

When the temperature of the syrup reaches 110°C keep mixing and pour the syrup with a thin trickle. Beat a few minutes more.

It’s important to pipe out the mixture immediately. Leave zephyr for 8 hours at room temperature. Sprinkle with sugar powder.

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