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

INGREDIENTS

• fresh apples – 500 g
• sugar – 50 g or ready-made applesauce
• egg whites – 2 pcs.
• instant gelatin – 10 g

COOKING

: 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.

Preparation:

Peel the apples, cut them in half and remove the inedible core.
Place in a mold (or just on a baking sheet).

Pour 2-3 tablespoons of water into the bottom and cover the top with foil.
Place in an oven preheated to 200°C. Bake for about 30-40 minutes, until soft. Cool.

Pour gelatin into 150 ml of water and leave for 10 minutes (or for the time indicated on the package).

Place gelatin on low heat and heat to about 40-50 degrees.
Stir until the gelatin has completely dissolved. Cool.

Thoroughly puree the apples with an immersion blender (if you don’t have a blender, rub through a sieve).

Add sugar, beat a little with a mixer.

Wash the eggs thoroughly with hot water and soap and dry. Separate the whites from the yolks.
Add the whites to the apple mass, beat with a mixer for at least 5 minutes, until the mass turns significantly white and greatly increases in size.

Pour in the gelatin, continuing to beat with the mixer, beat for a minute.

Divide the finished apple mixture into portioned glasses, glasses or cups.
Place in the refrigerator for at least 3 hours.

Apple sambuca has a very delicate airy structure.

And the bright taste of a baked apple.

Sambuca apple

This is a very tasty all-season dessert, but right now, during apple season, the recipe couldn’t come at a better time! Nastya already has a recipe for apple sambuca on the site, but the proportions are somewhat different. Therefore, I decided to present you my sambuca recipe. Having agreed with Nastya, with her permission, I left the recipe. The dessert turns out very light, fluffy, airy, a little like marshmallow, but softer and tastier. I always prepare apple sambu and plum sambu together in the fall. And they ripen together, and for apple sambuca it is egg white, and for plum sambuca it is yolk. These two recipes are taken from the appendix to my first electric mixer in my life, and this was in 81. I’ve been making these desserts for so many years and we haven’t gotten tired of them.

Preparation.
Core the apples and bake in the oven for 20 minutes with a little water. (Baked together with plums for plum sambuca.)

I'm hooked on sambuca, and that's why I'm sharing several options. And I promise I won't stop at them, but will bring more!
Sambuca with strawberries

Wash the strawberries, cut off the stems and give dry off! The berry must be dry!
Pour 200 ml of cold water over the gelatin, let it swell (it is better to take gelatin that is not quickly soluble, or plates), add sugar, put on low heat and heat, stirring constantly until the sugar and gelatin dissolve (do not boil!). Cool to room temperature.
Beat the whites until stiff, gradually add, whisking constantly, gelatin, 1 tablespoon of lemon juice and the zest of 1 lemon. Continue whisking until the mixture begins to thicken.

Add the molds to the end. You can also put the mixture into bowls.

Let set in the refrigerator for at least 2 hours.
Remove from the molds, decorate as you wish, you can sprinkle with chocolate and mint.

Strawberry (raspberry) sambuca
300 k strawberries, raspberries (can also be frozen),
2 egg whites,
0.5-1 tbsp sugar,
10 g gelatin,
50 ml for soaking gelatin.
Wash the berries and add sugar in a blender until they become puree. Here, “the collective farm is a voluntary matter”! You can boil the puree, especially if the berries are frozen. I have fresh strawberries

and I didn't boil it.
Our gelatin is soaked, and we “dissolve” it in a micro or in a water bath if the puree is berry we don't heat, and if the puree is boiled, then we dissolve the gelatin in it.
Beat the egg whites gradually adding the berry-jelly mixture until they reach peaks.
Place into molds or bowls. Let it harden.

Sambuca is a dessert made from applesauce. This dessert is cold, airy and tender. And it's also low-calorie. Children really like him. Prepare it, I’m sure you’ll love the dessert!

To prepare apple sambuca, you will need the products indicated in the list. The protein was frozen.

Peel the apples and remove the seeds. Cut into large pieces, place in a baking dish, cover with foil and place in an oven preheated to 200 degrees for approximately 40 minutes. The apples should become soft.

After 40 minutes the apples look like this.

We punch them with a blender.

Pour gelatin with cold water, stir and heat, without bringing to a boil. Gelatin should completely dissolve.

Add sugar to the applesauce and beat with a blender until the sugar dissolves.

Add egg whites and beat until the mixture doubles in size.

Add gelatin and beat for another 5 minutes.

Pour into bowls, garnish with mint and place in the refrigerator.

After 4 hours in the refrigerator, apple sambuca looks like this.

Dessert is ready!

Bon appetit!

What to cook for dessert? You can bake cookies, cakes or cakes, make ice cream, jelly or yogurt. But all these dishes are already quite boring, and besides, they are high in calories. What can you cook that is unusual and healthy? An excellent option is sambuca. The name is not familiar to everyone, but the dish requires a minimum set of ingredients and is easy to prepare.

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. Cooking 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.

Ingredients

To prepare this dessert, the housewife will need the following products:

• apples - 0.5 kg;
• sugar - 50 g;
• squirrels - 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 your kitchen (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.

Little secrets

Making 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 the whites are pre-cooled, they will whip better;

gelatin should not be allowed to boil;

• 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.

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.