Sambuc is a very delicate airy dessert based on egg whites. I suggest making it with fruits like apples.
It is necessary
- - apples - 1 kg;
- - sugar - 150 g;
- - protein - 4 pcs.;
- - gelatin - 10 g.
Instructions
Step 1
Boil 150 ml of water and refrigerate. Then pour the gelatin poured into a separate bowl with this water. Having removed this mass aside, wait for the grains of gelatin to begin to swell. This usually takes 10-15 minutes.
Step 2
While the gelatin swells, tackle the apples. Do the following with the fruit: Peel and core. Then cut each fruit exactly in the middle into 2 parts.
Step 3
Place food foil on a baking sheet. Put the sliced fruits on it, then wrap them in it and send them to the oven, the temperature of which is 200 degrees, for about 40 minutes. This procedure must be done in order for the apples to become soft.
Step 4
Swollen gelatin, pouring into a small saucepan, put on fire. Heat it on the stove until it is completely dissolved. The most important thing in this process is to prevent this mass from boiling. Watch this carefully.
Step 5
Pass the softened fruit through a sieve or chop until smooth with a blender. Add granulated sugar to the resulting homogeneous mass. Whisk the mixture for 3 minutes.
Step 6
Then add the egg whites to the apple-sugar mass. Beat this mixture until its volume is 3 times the original.
Step 7
Add gelatinous to the lush mass. Beat it for 7 minutes. Pour the resulting mixture into bowls or glass glasses and remove it to cool in the refrigerator for at least 4 hours. Apple sambuc is ready!
