High Heat Kitchen

Blackberry Marshmallow

Hey everyone!

Here you go, the second post and I should say it’s a really hard work and double pleasure! But first things first and pardon my english, I’m still learning.

My name is Oxana. I came from Russia to New York about 2 years ago and now live in Williamsburg, Brooklyn. My dream is to study in a pastry school, but the biggest dream is to have my own cafe or patisserie to have a chance to give people a little bit of happiness=)

I start this blog because I love to cook and bake. And I believe there are so many interesting, beautiful, exotic and outstanding recipes that we should try and share with each other. Just imagine: different cuisines and different textures, flavors, traditions… Ah!

It’s definitely a deep feeling for me: the feeling when I cook. It’s like nobody else here: only me and my kitchen. My best friend is a whisk, my fellows are knives and apron is my truly helper. And… Let the show begin! I scale, I whisk, I cut, I mix. Heat on! I feel myself happy and free, thinking about nothing but the process. Oh… What time is it btw? Pan is ready! Roast it, stir it and… My Gosh! Do you feel this incredible smell? Unbelievable! It’s gettin’ hot in here. A real high heat kitchen! Turn off the heat and that’s it. Done!

So yes, I’m passionate for cooking. But what is making me really crazy: is baking. Cakes, cookies, macarons, ganaches, creams, chocolate etc. It’s like a poetry for me. And every recipe is a poem. That’s why I start this blog. It’s my way to say “I love cooking”.

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But I digress a little bit. To be honest, it’s not my first food-blog. I’ve already got one but it’s all in russian. Except recipes =) I mean as a food-lover I’ve cooked a lot of different cuisines and dishes. That’s gave me some skills and techniques. You can always check my old blog here: noxrp.livejournal.com. I’ve started it 2 years ago in December 2012 and finished it in January 2014. It took time for me to start a new one. But finally, I did it!

Now about the topic. What is zephyr? Shortly, it’s a russian sweet goods. I don’t know where it exactly came from but Wiki says something about ancient Greece and greek God names Zephyr or Zephyrus. He was commanded of west wind and that’s is why the sweets looks like a little cloud. 

But back to the present, what is zephyr? It is made from apple puree, sugar, agar-agar and egg whites. Agar-agar calls for stability and it helps to hold a strong shape. Agar-agar is a plant-based stabilizer obtain from algae (type of seaweeds). 

Also it’s a vegetarian substitute for gelatin. Zephyr also called marshmallow but it’s wrong, because it does not contain a gelatin but egg whites. And the taste is so much different. Zephyr is soft and fluffy but also a little gummy. It’s has a tender taste and a light pleasant flavor. Also it looks very pretty! Like a little cloud in your hand=)

Shall we start?

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You will need: kitchen thermometer and a kitchen scale.

Ingredients

  • 150 gr apple puree (about 2 medium apples, I used “Golden delicious”)

  • 100 gr blackberry puree (about 150 gr of fresh blackberries)

  • 250 gr sugar

  • 1 egg white (use large egg)

Ingredients for the syrup

  • 475 gr sugar

  • 8 gr agar-agar

  • 160 gr water (at room temperature)


Process

Before you start cut 3-4 parchment paper sheets and set aside. You can bake apples in the oven or steam it using multi cooker. Cook for about 20 minutes.

  • Step 1

    Cut apples by half and remove seeds. Put it on a plate cut-side down. Cook in microwave about 2-3 minutes or until very soft. Let it to cool down then peel it off, make puree in cooking blender.

  • Step 2

    Rinse out blackberries and mash it separately. For a seedless puree, sieve it using fine-mesh sieve. Press the mash with a table spoon.

  • Step 3

    In a mixer bowl combine apple and blackberry puree, then add sugar (250 gr). Stir for a while and cool it for 3-5 minutes.

  • Step 4

    Add the half of egg whites into the puree. Set mixer to medium speed and whip until soft and pale. Add the remaining egg whites, increase the speed to high and whip until stiff form, about 7 minutes.

  • Step 5

    Make the syrup while whipping.

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  • LP

    Your blog is wonderful. Keep up the good work.

    • Oxana Nigmatulina

      Thank you very much! I appreciate that=)

  • Kristina

    Your passion transfers trough the screen. The way you put the process in to words and pictures is amazing. You have something unique and special here.

    • Oxana Nigmatulina

      Thank you, thank you so much for this! I really appreciate your warm words!

  • Ira Koston

    you’re amazing! And I am in love with your web page, sooo beautiful!!!

  • Benazir Nasimova

    Does your zephyr turn out a bit sticky on the outside? I’ve made some before and what happened :/