"My ambition is to revolutionise the word of confectionary, bringing new designs and food trends to ancient healthy recipes. My aim is to achieve light structures, healthy compositions and stunning visuals."
After 20 years of successful career in the city in 2020, Alya found herself returning to her childhood passion of baking confectionaries. She was busy in the kitchen experimenting, researching, and tasting. The challenge was how to translate years of traditions and recipes into a contemporary, low-calorie dessert?
The starting point was the most popular Russian desserts - Zefir. Its origins can be found in a fruit pastille, that was transformed into a velvety, airy dessert through the addition of modern gelling agents and egg whites. Alya focused on developing contemporary recipes, using ingredients that were previously impossible to access. Alongside with traditional flavours, DELIGHTFULS Zefir is made with chilli peppers, lychee, mango and more, giving it a modern twist to classic flavours.
Part of the DELIGHTFULS mission is to work with local British food producers to source the best organic ingredients. We seek to create long lasting sustainable partnerships that will being benefit the whole chain of food production from a producer to a consumer of healthy food. A platform to showcase delicious British fruits and berries.
The philosophy behind our products is exquisitely looking, low calorie, light delights, based only on natural products. We don’t use any artificial flavours, conservatives, or colourings.
Most of our delights include Agar Agar and Pectin, hugely beneficial to our health. One of the main ingredients are fresh organic fruits and berries, the taste of which is emphasised through addition of various spices, herbs or premium alcohol.
Our approach to recipe development is to bring old and new together. Old concepts and recipes with new ingredients and techniques. Our every product has its own personality and character, reflected in a unique symbiose of taste and design. The shape of our produce is complemented by its taste and vice versa.
The origins of the Zephyr dessert begin with ‘Pastila’, a traditional Russian fruit sweet, also known in France as ‘pâte de fruits’. This small, jellied confectionary was a luxurious treat in imperial Russian, served with tea.
Russian ‘Pastila’ was made from Antonov apples, which are especially tangy and fragrant. It was sweetened with honey or sugar and lightened with egg whites. The paste was baked for many hours in a box made of alder. As recipes evolved, ‘Pastila’ began to be made from native northern berries, such as lingonberry and currants.
In the Soviet Period, the proportion of egg white was increased, and a gelling agent (often Agar or gelatine) was added to the recipe to create a soft, light, and velvety dessert. It was given the name ‘Zephyr’ in honour of the Greek god of the light west wind, that brought warm weather and good harvests. The classic form of Zephyr from two ribbed halves came from the ancient solution to create the dessert in the form of a seashell.
My certificates
Level 2 Food Safety in Food ManufacturingCopyright (c) 2021 DELIGHTFULS - All Rights Reserved
