Summary

Ingredients

• 120 g apricot (s), dried
• 3 tablespoon sugar
• 150 ml Madeira, Malaga or other sweet wine
• 8 carnation (s)
• 3 tablespoon sugar
• 4 egg whites
• 6 sheets gelatin
• 200 ml sweet cream

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Instructions

1. Since fresh fruit was in short supply in Russia in winter, dried fruit was often used for desserts.
2. Wash the dried apricots and cut into strips. Place in the Malaga with the grated cloves and simmer for about fifteen minutes until the apricots have softened. Puree with a hand blender and allow to cool. Add the sugar and egg white and beat until frothy with the mixer. The mass should double or triple.
3. Dissolve the previously soaked gelatine in a little hot water and slowly pour it into the apricot mixture, mixing constantly. Put in the refrigerator until the gelling process starts. If the mass has separated, beat again with the mixer.
4. Now whip the cream until stiff and fold into the apricot puree. Pour into small molds and leave to set in the refrigerator for a few hours. Serve upside down. The easiest way to do this is to dip the molds briefly in hot water so that the gelatine becomes soft again at the edge and immediately overturns.
5. Purists can also prepare the sambuk without cream.