Sambuca tastes like marshmallow, only it is softer and more tender. Dessert is low-calorie, and even if you get carried away and allow yourself a large portion, it will not affect your figure in any way.
Sambuca is a delicate airy dessert based on whipped egg whites, fruit and berry puree and gelatin. The taste is very similar to marshmallows, only softer in structure and softer in taste. You can make sambuca from one type of fruit, it will be delicious, but you can also use it as a fruit and berry mix: add the juice of brightly colored berries (for example, black currants) or make several layers of different colors.
Apple sambuca is especially good in the summer heat, when you want something light and refreshing. Dessert is low-calorie, and even if you get carried away and allow yourself a large portion, it will not affect your figure in any way. Sugar is an optional ingredient; you don’t have to add it, but then choose non-acidic apples.
In preparation, sambuca is simple and original: first we prepare the apple base - bake the apples in the oven (or stew in a frying pan), blend, and then gradually add all the ingredients: first sugar (beat), egg whites (beat), and finally gelatin. Cool the apple sambuca and serve.
Yield: 4 servings
What is Sambuca
Sambuca is one of the wonderful desserts, airy, light, tasty and healthy. The dish is easy to prepare and will decorate any holiday table. Children and adults eat it with pleasure.
This gelled dessert is based on whipped egg whites, sugar and chopped fruits and berries. You can add vanillin, cinnamon or other spices to taste. Preparation time ranges from several hours to a day, it depends on the rate at which the gelatin hardens.
The article will tell you how to prepare apple sambuca.
Apple Sambuca
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Try making this simple apple sambuca. Perhaps you will like it, and another light dessert will appear on your menu.
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Preparation
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Ingredients
To prepare this dessert, the housewife will need the following products:
- apples - 0.5 kg;
- sugar - 50 g;
- proteins - 2 pcs.;
- water - 200 ml;
- gelatin - 10 g;
- spices - 1 pinch.
The great thing about this composition is that all the products are publicly available, you can buy them at any time of the year at an affordable price. Any housewife can make an apple one. The requirements for the ingredients are not strict: any apples are suitable - red, yellow, green, sour or sweet, you can take more sugar if you want a sweeter dessert, spices are chosen at the discretion of the cook.
From the above products you will get 7-8 160 ml servings of sambuca.
Step by step recipe
Apple sambuc is very easy to prepare. First you need to prepare the apples. To do this, wash them well, peel them (you can throw them into compote), cut them in half and remove the core. According to the classic recipe, peeled apple halves are placed in a mold, 50 ml of water is added, covered with a heat-resistant lid or foil and baked in the oven at a temperature of 180-200 degrees for 30-40 minutes. But you can place the apples in a saucepan, add the same amount of water (50 ml) and boil on the stove until tender.
Pour gelatin into 150 ml of warm water and leave to swell for 10-15 minutes.
Heat the gelatin over low heat to 40-50 degrees, stirring all the time, until completely dissolved. Cool.
Using a blender, puree the apples. If you don’t have a blender in the kitchen (this is a rarity these days), then grind through a fine sieve.
Add sugar and beat lightly with a mixer or whisk.
Add the cooled egg whites and beat until the mixture turns white and has at least doubled in volume. This will take 5-8 minutes.
Slowly and carefully pour in the dissolved gelatin in a thin stream and beat with a mixer for another 2 minutes at low speed.
Divide the finished mixture into molds and place in the refrigerator. After 3 hours, the apple sambuca is ready to eat! If you prepare everything correctly, you will get a very tasty and tender dessert.
Apple Sambuca - an airy dessert recipe
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STEP-BY-STEP COOKING RECIPE
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The sambuca turned out to be a little sweet, but the entire recipe, along with photographs, was taken from Skripkina’s website. Step 1. Products needed for cooking.
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Ingredients
Banquet snacks Dishes from legumes Dishes from boiled eggs 3. Dishes from cutlet pasta Dishes from seafood Dishes from meat and meat gastronomic products Dishes from vegetables and mushrooms Dishes from crayfish 2. Dishes from minced meat Dishes from canned fish 3. Dishes from fish, fish gastronomic products Dishes from cottage cheese Borscht Sandwiches Viscous porridges 9. Side dishes from potatoes and vegetables Side dishes from cereals, legumes and pasta Side dishes from vegetables Side dishes from vegetables for herring and boiled fish 5.
Complex side dishes Side dishes, pies, croutons for broths Gastronomic goods and canned food in portions Usually, gelatin is first poured with cold water and left for minutes to swell. Grind the apples into puree using a blender or rub through a sieve. Add two egg whites to the applesauce and sugar and beat for about 5 minutes. Beat for about minutes. You should end up with a beautiful white fluffy mass.
Place the sambuca in bowls or glasses and place in the refrigerator until completely solidified—hours. You can prepare apple sambuca in a slightly different way.
Little secrets
Preparing apple sambuca is a very simple process. Even an inexperienced housewife, even a schoolgirl, can cope with this. But, like any other dish, this dessert will turn out more tender and tastier if you know some tricks.
To get apple sambuca right the first time, you need to consider the following:
- very carefully separate the yolks from the whites;
- If you prepare apple sambuca from green or red apples, the dessert will turn out with a grayish tint; if you make it from yellow apples, it will be cream-colored.
if the whites are pre-cooled, they will whip better;
gelatin should not be allowed to boil;
Chefs have the following requirements for finished sambuca: sweet but not cloying taste, smell of baked apple, light color with a slight creamy tint, loose jelly-like consistency.
Using this recipe, you can prepare sambuca from any fruit or berries.
Sambuca is a delicate airy dessert based on whipped egg whites, fruit and berry puree and gelatin. The taste is very similar to marshmallows, only softer in structure and softer in taste. You can make sambuca from one type of fruit, it will be delicious, but you can also use it as a fruit and berry mix: add the juice of brightly colored berries (for example, black currants) or make several layers of different colors.
Apple sambuca is especially good in the summer heat, when you want something light and refreshing. Dessert is low-calorie, and even if you get carried away and allow yourself a large portion, it will not affect your figure in any way. Sugar is an optional ingredient; you don’t have to add it, but then choose non-acidic apples.
In preparation, sambuca is simple and original: first we prepare the apple base - bake the apples in the oven (or stew in a frying pan), blend, and then gradually add all the ingredients: first sugar (beat), egg whites (beat), and finally gelatin. Cool the apple sambuca and serve.
Yield: 4 servings
Preparation
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- Cut the apples into quarters, remove the skin and seeds. Place in a baking dish, pour in 2-3 tablespoons of water, cover with a lid or cover the dish with foil.
Place in the oven, preheated to 180 degrees, and bake until soft (35-45 minutes, depending on the type of apple). Pour 150 ml into gelatin. water at room temperature, stir, leave for 10 minutes. Then place in a water bath and heat slightly until the gelatin dissolves. Stir the gelatin so that it dissolves faster and more evenly. Cool.
Remove apples from oven. They will become very soft, some of the slices may soften almost to a puree.
Place them in a deep bowl and beat with a mixer or blender.
When the apples become a homogeneous mass, add sugar and continue beating until the sugar grains dissolve.
Divide the eggs into whites and yolks. Add only the whites to the apples.
Beat the egg white mixture with a mixer for about five minutes. The applesauce should increase significantly in volume, become airy and turn white.
Pour in the pre-dissolved and slightly swollen gelatin. Continue whisking vigorously for another 1-2 minutes.
The finished mass will be very fluffy. Place it in bowls or glasses, cups and put it in the refrigerator for at least three hours.
After hardening, the finished sambuca will have a very delicate, porous, airy structure.
Sambuca should be served chilled. It does not need any additions, but if desired, the sambuca can be decorated with chocolate figures, poured with berry syrup or sprinkled with grated chocolate.
: Delicate airy dessert made from baked apples.
500 g apples
50 g sugar
2 squirrels
1 sachet of gelatin (10 g)
Sambuca is a delicate, airy dessert based on berry or fruit puree with the addition of whipped egg whites and gelatin. I made sambuca based on sweet and sour baked apple puree, it turned out very tasty and easy. If you are using a sweet variety of apples, reduce the amount of sugar. Makes 4-5 servings of dessert.
Cooking step by step:
The recipe for apple sambuca includes ingredients such as: apples (any kind - sweet, sweet and sour, sour), egg whites, granulated sugar and gelatin.
First of all, let's prepare the apples - wash them, dry them and peel them.
Place the chopped apple pieces in a saucepan, pour a couple of tablespoons of water, add three tablespoons of sugar and simmer over low heat until soft.
Now dilute gelatin in cold boiled water and let it swell for about half an hour. Then heat it until the grains dissolve (just don’t bring it to a boil) and cool to room temperature.
Add the rest of the sugar to the soft apples.
Puree the apples – it’s very convenient to do this with an immersion blender.
The finished applesauce should be cooled to room temperature.
While the puree is cooling, beat the egg whites. First at slow speed, then gradually at maximum speed. The foam should be stable and dense.
All that remains is to mix all the prepared ingredients: pour gelatin into the applesauce and quickly mix everything. Then we add the whites, mixing them into the puree with a spoon - just like making biscuit dough. That is, you must do this with folding movements - we scoop the mass from the bottom up.
Read also: Gluten-free cake recipe with photos
The more carefully you mix the mixture, the more airy it will remain.
Place the apple sambuca in the molds. I used 6 silicone cupcake cups and 2 bowls (each holds 2 times more mass than the molds). Leave the dessert in the refrigerator for 2-3 hours.
After the allotted time, the apple sambuca will be ready - you can serve it for dessert or afternoon snack.
To remove sambu from silicone or other molds, simply place them in hot water for 5 seconds, and then simply turn them over onto a plate - the dessert will easily come out on its own. It is so tender, airy and very tasty! By the way, if you like jelly desserts, you will definitely like Orange Slices jelly.
Sambuca is a very light, healthy and low-calorie dessert based on whipped proteins and fruit or berry puree. It can be prepared from various fruits or berries, such as apples, plums, strawberries or raspberries. However, traditionally sambuca is prepared from fresh aromatic apples, preferably sweet and sour varieties. The main reason for this is that applesauce contains a lot of pectin, so it whips well into a fluffy mass on its own, and in combination with whipped egg whites, this dessert acquires an unusually light, airy and porous consistency. That is why while eating you feel as if you are absorbing the most delicate sweet and sour fruit cloud.
In addition, apple sambuca is also an excellent dietary dish, that is, ideal for those who watch their figure and care about their health. It contains a minimal amount of calories, but there are more than enough benefits. Apples contain a variety of vitamins and microelements, fiber and a very useful substance - pectin. They strengthen the immune system, regulate the functioning of the gastrointestinal tract and remove harmful cholesterol from the body. Egg whites are a source of valuable animal protein. Gelatin strengthens bones and joints, improves the condition of hair, skin and teeth, and also prevents cardiovascular diseases. So eat to your health and enjoy the excellent taste of apple sambuca!
Read also: Hochland curd cheese for cooking
