Delicious dessert - apple sambuk

What to cook for dessert? You can bake cookies, cakes or cake, make ice cream, jelly or yogurt. But all these dishes are already rather boring, in addition, they are high-calorie. And what to cook unusual and useful? An excellent option - sambuk. Not everyone knows the name, but the dish requires a minimum set of products, it is easy to prepare.

What is a Sambuk?

Sambuc - one of the wonderful desserts, airy, light, tasty and healthy. The dish is prepared simply, decorates any festive table. It is enjoyed with pleasure by children and adults.

This gelled dessert is based on whipped egg whites, sugar and crushed fruits and berries. You can add vanillin, cinnamon or other spices to taste. Time of preparation - from several hours to days, it depends on the rate of gelatin hardening.

The article will tell you how to prepare an apple sambuk.

Ingredients

To prepare this dessert, the hostess will need such products:

• Apples - 0.5 kg;
• Sugar - 50 g;
• Proteins - 2 pcs .;
• Water - 200 ml;
• Gelatin - 10 g;
• Spices - 1 pinch.

It is remarkable in this composition that all products are generally available, you can buy them at any time of the year at an affordable price. Any mistress will get to cook an apple sambuk. Requirements to the ingredients are not rigid: apples will suit any - red, yellow, green, sour or sweet, you can take more sugar if you want a dessert messenger, spices are chosen at the discretion of the cook.

Of the products listed above, you will get 7-8 servings of 160 ml of sambuca.

Step-by-step recipe

Sambuca apple is prepared very simply. First you need to prepare apples. To do this, they are well washed, peeled off (it can be thrown into a compote), cut in half and removed the core. According to the classic recipe, peeled halves of apples are placed in a mold, 50 ml of water is added, covered with a heat-resistant lid or foil and baked in the oven at a temperature of 180-200 degrees for 30-40 minutes. But you can put the apples in a saucepan, add the same amount of water (50 ml) and boil on the stove until cooked.

Gelatin pour 150 ml of warm water, leave for swelling for 10-15 minutes.

Preheat gelatin on low heat to 40-50 degrees, stirring all the time, until complete dissolution. Cool down.

Use a blender to apples. If there is no blender in the kitchen (today it is a rarity), then rub through a fine sieve.

Add sugar and lightly beat with a mixer or whisk.

Chilled proteins should be added to the apple puree and whipped until the weight has turned white and does not increase at least twice. This will take 5-8 minutes.

With a thin trickle slowly and gently pour the dissolved gelatin, whisk with a mixer for another 2 minutes at low speed.

The ready-to-weight mass is spread out into molds and placed in a refrigerator. After 3 hours the apple sambuk is ready for use! If everything is cooked correctly, you will get a very delicious and delicate dessert.

Little Secrets

Preparing an apple sambuk is a very simple process. An inexperienced mistress, even a schoolgirl, will cope with this. But, like any other dish, this dessert will turn out to be more tender and tasty if you know some tricks.

To make apple sambuca from the first time, you need to consider the following:

• Very carefully separate the yolks from proteins;

• If the proteins are pre-cooled, they will be better beaten;

• Do not allow gelatin to boil;

• If you cook apple sambuca from green or red apples, the dessert will turn out to be a greyish tint, if it's yellow, cream color.

The chefs make such demands on the ready-made sambuk: a sweet but not sugary taste, the smell of a baked apple, a light color with a light cream tint, a loose, jelly-like consistency.

According to this recipe, you can prepare a sambuk from any fruit or berries.