Sambuc is an airy dessert made from whipped egg whites with gelatin and fruit. Our apricot sambuca is a delicate, airy fruity-protein sweet mixture with a slight sourness. Great dessert for a summer evening!
Soak gelatin in 3-4 tbsp of water (about 40 ml) for 10-15 minutes, until swelling. Then slightly heat the water until the gelatin granules are completely dissolved.
Wash, dry, and free the apricots from the seeds. Cut the apricots into wedges.
Add 20-30 ml of water to a pot of apricots and put it on fire. Boil and simmer over low heat for 15-20 minutes, until the apricots are tender.
Add sugar to the saucepan, stir until completely dissolved. Turn off the fire.
Use a hand blender to grind the apricot mass into a liquid apricot puree. Cool it down to room temperature.
Add gelatin dissolved in water to the sweet apricot mass, mix.
Separate the whites from the yolks. Place the egg whites in a whisking bowl. No yolks are needed.
Whisk the egg whites until firm peaks.
Add the beaten egg whites to the cooled apricot mass, stirring gently with a spoon from bottom to top.
The mass for sambuca turns out to be delicate, airy, falls from a spoon in large drops.
Fill the resulting apricot mass in glasses and bowls. Put them in the refrigerator for 3-4 hours until they solidify.
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