What to cook for dessert? You can bake cookies, cakes or cake, make ice cream, jelly or yogurt. But all these dishes are already tired of the order, in addition, they are high-calorie. And what to cook unusual and healthy? A great option is sambuc. The name is not familiar to everyone, but the dish requires a minimal set of products, it is easy to prepare.
What is sambuc
Sambuc - one of the wonderful desserts, airy, light, tasty and healthy. The dish is prepared simply, decorate any holiday table. It is enjoyed by children and adults.
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. Cooking time - from several hours to a day, it depends on the speed of gelatin hardening.
The article will tell you how to make apple sambuc.
Ingredients
To prepare this dessert, the hostess will need these products:
- apples - 0.5 kg;
- sugar - 50 g;
- proteins - 2 pcs.;
- water - 200 ml;
- gelatin - 10 g;
- spices - 1 pinch.
It is remarkable in this composition that all products are publicly available, you can buy them at any time of the year at an affordable price. Any housewife will manage to make an apple sambuc . The requirements for ingredients are not rigid: any apples are suitable - red, yellow, green, sour or sweet, you can take more sugar if you want a dessert later, spices are chosen at the discretion of the cook.
From the above products, you will get 7-8 servings of sambuca with a volume of 160 ml.
Step by step recipe
Apple sambuk is prepared very simply. First you need to prepare the apples. To do this, they are washed well, cleaned of the skin (it can be thrown into a compote), cut in half and removed the core. According to the classic recipe, peeled halves of apples are placed in a mold, 50 ml of water are 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 put apples in a saucepan, add the same amount of water (50 ml) and boil on the stove until cooked.
Pour gelatin with 150 ml of warm water, leave for 10-15 minutes to swell.
Heat the gelatin over low heat to 40-50 degrees, stirring all the time, until completely dissolved. Cool.
Puree apples using a blender. If there is no blender in the kitchen (today it is very rare), then grind through a fine sieve.
Add sugar and beat lightly with a mixer or whisk.
Enter the cooled proteins into applesauce and beat until the mass turns white and at least doubles in volume. It takes about 5-8 minutes.
Pour dissolved gelatin slowly and gently with a thin stream, beat with a mixer for another 2 minutes at low speed.
Lay out the finished mass in forms and refrigerate. After 3 hours, the apple sambuk is ready to eat! If everything is cooked correctly, you will get a very tasty and tender dessert.
Little secrets
Cooking apple sambuca is a very simple process. An inexperienced mistress, 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 the apple sambucus the first time you need to consider the following:
very carefully separate the yolks from the proteins;
if the proteins are pre-cooled, they will be better to beat;
the gelatin must not be allowed to boil;
- if you make an apple sambuk from green or red apples, the dessert will turn out with a grayish tint, if from yellow - cream color.
Chefs have such requirements for the finished sambuca: sweet, but not sugary taste, the smell of a baked apple, a light color with a light cream tint, a loose jelly-like consistency.
According to this recipe, you can cook sambuk from any fruit or berries.