May/June 2017 Current Moscow Time: 20:53:54
27 April 2017


  The world’s biggest country, in a magazine. Since 1956.

An Airy Dessert

Yulia Atayeva
Illustrations/Images by Yulia Atayeva

Jan/Feb 2017
Jan/Feb 2017
Cuisine
Page 58   ( 2 pages)
Summary: A new year, a new dessert!


Extract:

The zefir is a bit of a trickster. Outwardly, it may look like a crispy meringue, but it is actually a softy, with the consistency of a marshmallow. And its roots are neither in France (birthplace of the meringue), nor Greece (from whence the name Zephyr, the Greek god of the western wind), but in the Russian town of Kolomna.

Indeed, the zefir is a Russian treat through and through. Some might even call it the Russian National Dessert, for it is based on the 600-year-old pastille, which Russian Life readers will recall was invented in Kolomna (see July/August 2011 issue). Traditional pastilles are made from a creamed puree of apples (usually sour varieties), combined with whipped egg whites and added berries and nuts to create different flavors.

To read more, follow the "Purchase Back Issue" link from the full story listing for this issue.