Apple Sambuc
by Editorial Staff
Apple sambuc is an appetizing, light, and tasty dessert that even a novice cook can handle. Made on the basis of mashed baked apples, with the addition of whipped proteins and a small amount of gelatin, the dessert is airy, tender, porous, and light, like a cloud.
Cook: 6 hours 50 minutes
Servings: 4
Ingredients
- Apples – 1 kg
- Gelatin – 10 g
- Drinking water – 150 ml
- Protein – 4 pcs.
- Sugar – 150 g
- For decoration:
- Ground cinnamon – 0.5-1 teaspoon (optional)
Directions
- Pour 150 ml of cold drinking water over the gelatin and infuse in accordance with the manufacturer’s recommendations on the package. Instant gelatin can be infused until the rest of the ingredients are ready.
- Wash, peel the apples and seed pods and cut into halves or quarters. (For cooking, use apples of approximately the same size, or cut the apples into equal-sized pieces so that they cook evenly.)
- Place the apple slices in a foil-lined baking sheet.
- Cover the apples with another piece of foil. Tie and tuck the edges of the bottom and top foil together to create a kind of airtight envelope for the apples. Place the baking sheet in an oven preheated to 200 degrees and bake the apples for 30-35 minutes until they are tender.
- Then refrigerate the apples and chop until puree.
- Add sugar to the applesauce and beat with a mixer for 3 minutes to dissolve the sugar.
- Place the container with the swollen gelatin in a water bath (or microwave) and heat until the gelatin dissolves.
- Add the egg whites to the applesauce and beat the mixture for 7-10 minutes, until it has doubled in volume.
- Continuing to beat, pour in the melted gelatin in a thin stream. Whisk still for 7-10 minutes. In the process of beating, the mass will increase in volume by about 1.5 times and thicken slightly.
- Pour the mixture into glasses and refrigerate for 4-5 hours to harden.
- Chilled dessert, if desired, garnish with ground cinnamon and serve. The apple sambuc is ready.
Bon Appetit!
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