What to cook for dessert? You can bake cookies, cakes or cake, make ice cream, jelly, or yogurt. But all these dishes are already pretty tired, in addition, they are high in calories. And what to cook unusual and useful? Great option- sambuc. The name is not familiar to everyone, but the dish requires minimum set products, it is easy to prepare.

What is sambuc

Sambuc is one of the wonderful desserts, airy, light, tasty and healthy. The dish is prepared simply, it will decorate any festive table... It is eaten with pleasure by children and adults.

This gellied dessert is based on whipped egg whites, sugar and chopped fruits and berries. You can add vanillin, cinnamon, or other spices to taste. Cooking time - from several hours to a day, it depends on the speed of gelatin hardening.

The article will tell you how to cook apple sambuc.

Ingredients

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

• apples - 0.5 kg;
• sugar - 50 g;
• proteins - 2 pcs.;
• water - 200 ml;
• gelatin - 10 g;
• spices - 1 pinch.

The great thing about this composition is that all products are generally available, you can buy them at any time of the year at an affordable price. Any housewife will get an apple one. The requirements for ingredients are not rigid: any apples are suitable - red, yellow, green, sour or sweet, you can take more sugar, if you want a sweeter dessert, spices are chosen at the discretion of the culinary specialist.

From the products listed above, you will get 7-8 servings of sambuca with a volume of 160 ml.

Step by step recipe

Apple sambuc is very simple to prepare. First you need to prepare the apples. To do this, they are washed well, peeled from the skin (it can be thrown into the compote), cut in half and the core is removed. By classic recipe the peeled apple halves are placed in a mold, 50 ml of water are added, covered with a heat-resistant lid or foil and baked in the oven at 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 tender.

Pour gelatin with 150 ml of warm water, leave to swell for 10-15 minutes.

Heat gelatin over low heat to 40-50 degrees, stirring all the time, until completely dissolved. Cool down.

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

Add sugar and beat lightly with a mixer or whisk.

Put the cooled proteins in and beat until the mass turns white and at least doubles in volume. It will take 5-8 minutes.

Slowly and gently pour in the dissolved gelatin in a thin stream, beat with a mixer for another 2 minutes at low speed.

Divide the finished mass into forms and refrigerate. After 3 hours, apple sambuc is ready to eat! If you cook everything correctly, you will get a very tasty and delicate dessert.

Little secrets

Cooking apple sambuca is a very simple process. An inexperienced hostess, even a schoolgirl, can cope with this. But, like any other dish, this dessert will turn out to be softer and tastier if you know some tricks.

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

very carefully separate the yolks from the whites;

if the whites are pre-cooled, they will whisk better;

gelatin should not be allowed to boil;

• If you prepare apple sambuc from green or red apples, the dessert will turn out to be with a grayish tint, if from yellow apples, it will be creamy.

The chefs have the following requirements for the finished sambuca: sweet, but not cloying taste, the smell of a baked apple, light color with a light creamy shade, a loose jelly-like consistency.

According to this recipe, you can make sambuc from any fruit or berries.

Sambuc is a delicate airy dessert based on whipped egg whites, fruit and berry puree and gelatin. The taste is very similar to marshmallow, only softer in structure and softer in taste. You can make sambuc from one type of fruit, it will be delicious, but you can also like a fruit and berry mix: add the juice of brightly colored berries (for example, black currant) or make several layers of different colors.

Apple sambuc is especially good in the summer heat, when you want something light and refreshing. Dessert is low-calorie, and even if you get carried away and allow yourself a large portion, this will not affect your figure in any way. Sugar is an optional ingredient, you do not need to add, but then choose non-acidic apples.

The preparation of sambuc is simple and original: first we prepare the apple base - bake the apples in the oven (or simmer in a pan), blend, and then gradually add all the ingredients: first sugar (beat), egg whites (beat), and at the end gelatin. Chill the apple sambuc and serve.

Yield: 4 servings

Ingredients

• fresh apples - 500 g
• sugar - 50 g or ready-made applesauce
• egg whites - 2 pcs.
• instant gelatin - 10 g

Preparation

Cut the apples into quarters, peel and seed. Place in a baking dish, pour in 2-3 tablespoons of water, cover or tighten with foil.



Put in the oven, preheated to 180 degrees, and bake until soft (35-45 minutes, depending on the type of apples).
Pour 150 ml into gelatin. water at room temperature, stir, leave for 10 minutes. Then put on water bath, slightly heat until the gelatin dissolves.
Stir the gelatin to dissolve faster and more evenly. Cool it down.



Remove the apples from the oven. They will become very soft, some of the wedges may soften almost into a puree.



Transfer them to a deep bowl, beat with a mixer or blender.



When the apples become homogeneous mass, add sugar and continue beating until the sugar grains dissolve.



Divide the eggs into whites and yolks. Add only protein to apples.



Beat the protein-apple mass with a mixer for about five minutes. The applesauce should expand significantly, become airy, and turn white.



Pour in previously dissolved in water and slightly swollen gelatin. Continue to beat vigorously for another 1-2 minutes.



The finished mass will turn out to be very fluffy. Place it in bowls or glasses, cups and refrigerate for at least three hours.



After hardening, the finished sambuc will have a very delicate, porous, airy structure.



Serve chilled sambuc. It does not need any additions, but if you wish, you can decorate the sambuc with chocolate figurines, sprinkle with berry syrup or sprinkle with grated chocolate.

Sambuc is a dessert made with applesauce. This dessert is cold, airy and tender. It is also low in calories. Children like him very much. Cook, I'm sure you will like the dessert!

To make apple sambuca, you need the foods listed. The protein was frozen.

Peel the apples and remove the seed capsule. Cut into large pieces, put in a baking dish, cover with foil and send to an oven preheated to 200 degrees for about 40 minutes. The apples should be soft.

After 40 minutes, the apples look like this.

We punch them with a blender.

Pour gelatin with cold water, stir and heat, without bringing to a boil. The gelatin should dissolve completely.

Add sugar to the applesauce and beat with a blender until the sugar dissolves.

Add the egg whites and beat, the mass should increase by 2 times.

Pour in the gelatin and beat for another 5 minutes.

Pour into bowls, decorate with mint and send to the refrigerator.

After 4 hours in the refrigerator, apple sambuc looks like this.

Dessert is ready!

Bon Appetit!

I "sat down" on the sambuk, and for this I share several options. And I promise not to stop at them, but to bring more!
Sambuc with strawberries

Wash the strawberries, cut off the petioles and give dry off! The berry must be dry!
Pour gelatin 200 ml cold water, let it swell (it is better to take gelatin that is not quickly soluble, or plates), add sugar, put on a small fire and heat, stirring constantly until sugar and gelatin dissolve (do not boil!). Cool to room temperature.
Beat the whites until dense, gradually add, constantly whisking, gelatin, 1 tablespoon lemon juice and the zest of 1 lemon. Continue whisking until the mixture begins to thicken.

Add the molds to the end. You can spread the mass in the bowls.

Let it freeze in the refrigerator for at least 2 hours.
Remove from the molds, decorate as you wish, you can sprinkle with chocolate, mint.

Strawberry (raspberry) sambuc
300 to strawberries, raspberries (you can also frozen),
2 egg whites
0.5-1 tbsp sugar
10 g gelatin
50 ml for soaking gelatin.
My berries and with sugar we break through with a blender to the state of mashed potatoes. Here "the collective farm is a voluntary matter"! You can boil the mashed potatoes, especially if the berries are frozen. I have fresh strawberries

and I didn't boil.
Gelatin is soaked with us, and we "dissolve" it in a micro or in a water bath, if the puree is berry do not heat, and if the puree is boiled, then dissolve the gelatin in it.
Beat the whites, gradually adding the berry-jelly mass, until the peaks.
We lay it out in molds or bowls. Let it freeze.