Summary

Ingredients

• 350 g quince pulp
• 100 ml port wine, white
• 3 tablespoon sugar
• 1 star anise
• 5 carnation (s)
• 6 sheets gelatin
• 1 shot schnapps (quince spirit or apricot brandy)
• 3 egg whites
• 6 walnuts, chopped

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Instructions

1. Sambuk is a generic term for fruit jelly in Russian cuisine. In this variant, the sambuk is whipped into a mousse with egg white.
2. Peel the quince, remove the core and dice 350 grams of pulp. Cover with three tablespoons of sugar, port wine, star anise and cloves and simmer on a low heat for ten to fifteen minutes, until the quinces are soft. Drain through a sieve and collect the brew. Remove the spices and finely puree the quinces. Then let it cool down.
3. Soak the gelatine and dissolve it in the heated but not boiling port syrup. Mix the solution with the quince puree and stir in the egg white. Season with quince spirit or apricot brandy. Beat with the mixer until the mass has more than doubled in volume and solid waves form on the surface when beating. If you want, you can fold in whipped cream. The fruit aroma is then less intense.
4. Fill into bowls and let set in the refrigerator for four hours. To serve, place the bowls in hot water for a few seconds and turn them out onto a plate. Garnish the sambuk with chopped walnuts, for example.