Sambuc is an airy dessert based on whipped egg whites. There are a lot of options for making dessert. I propose to try to make an unusual sambuc from carrots, apples and persimmons.
It is necessary
- - persimmon - 400 g;
- - carrots - 3 pcs.;
- - apples - 2 pcs.;
- - sugar - 150 g;
- - gelatin - 20 g;
- - eggs - 2 pcs.;
- - vanilla sugar - on the tip of a knife;
- - lemon - 1 pc.
Instructions
Step 1
Finely chop the persimmon pulp (pitted and peeled). Core and peel apples. Cut the apples and carrots into cubes.
Step 2
Pour about 50 ml of water into a saucepan, add persimmons, apples and carrots and simmer until soft (about 6-8 minutes). Then add sugar, stir and grind the mixture with a blender until puree.
Step 3
Add 30 ml of water to the gelatin, leave to swell for about 15-20 minutes. Then place the gelatin in a water bath until the grains dissolve.
Step 4
Separate the yolks from the proteins. Beat the whites into a stable foam, add a few drops of lemon juice.
Step 5
Combine mashed potatoes with whipped proteins, mix with a mixer. Pour the gelatin in a thin stream, without ceasing to stir the puree. Pour the mixture into bowls and refrigerate for 2-3 hours. Sambuc is ready!
