Sambuc from Prunes
by Editorial Staff
Prune sambuc is a delicious, light, and tender dessert. It is prepared on the basis of prune puree with the addition of gelatin and whipped proteins. Before serving, the sambuc should be in the refrigerator for several hours and completely freeze.
Cook: 6 hours 40 minutes
Servings: 3
Ingredients
- Pitted prunes – 200 g
- Sugar – 50 g
- Egg whites – 2 pcs.
- Gelatin – 7 g
- Citric acid – 1 pinch
Directions
- Wash prunes thoroughly, pour 160 ml of cold water, and leave for two hours.
- Send prunes with water to a saucepan, bring to a boil. Simmer on low heat, covered, for 20 minutes. The prunes should be soft. Pour the water in which the prunes were cooked into a bowl. Cool prunes and broth.
- Pour gelatin into the cooled broth and leave for 1 hour to swell.
- Add granulated sugar and citric acid to the cooled prunes.
- Add proteins.
- Use a whisk blender to whisk the prunes with sugar and whites at high speed until fluffy. Beat until the sugar is completely dissolved.
- Melt the gelatin in any convenient way (in the microwave or in a water bath). Do not bring the gelatin to a boil, otherwise, it will lose its properties.
- Continuing to beat the prunes with whites, pour in the gelatin, and beat until smooth.
- Divide the mass into molds or bowls and put it in the refrigerator to set for 3-4 hours.
Enjoy your meal!
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