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 SambucaSambuca 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.
IngredientsTo 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 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.
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:
- 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.
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;
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 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!
Useful information How to prepare apple sambuca - a recipe for a low-calorie dessert with apples and whipped egg whites with step-by-step photosINGREDIENTS:
- 4 medium apples (600 - 700 g)
- 2 egg whites
- 3 tbsp. l. Sahara
- 10 g gelatin
- 3/4 tbsp. cold water
COOKING METHOD:
1. In order to prepare apple sambuca, you should first soak the gelatin in advance. To do this, pour gelatin into a small saucepan, add cold water, stir and leave to swell for 40 - 50 minutes.
2. Core the apples, leaving the peel, and place them in a glass dish in one row, cut side down. 
3. Bake apples in the oven or microwave. I prefer to bake apples in the microwave because it's faster. To do this, set the mold with apples on maximum power for 6–8 minutes and wait until the apples are completely softened. 
4. Cool the apples and scrape out the pulp with a fork. 
5. Grind the pulp with a blender into a smooth, homogeneous mass without lumps. 
6. Beat chilled egg whites with sugar until stiff peaks form. The yolks that remain unused can be used to prepare tasty and healthy.
Heat the gelatin slightly until it is completely dissolved. Under no circumstances should it be boiled, otherwise it will lose its gelling properties, so it is recommended to dissolve gelatin in a water bath. However, to simplify this procedure, I prefer to heat the pan with it over very low heat, stirring all the time and making sure that it does not boil, and if necessary, quickly remove the pan from the heat and stir until the granules are completely dissolved. If small lumps of gelatin remain in the pan after dissolving, it can be passed through a fine sieve. 
7. Add applesauce to the whites and beat at high speed until the mass greatly increases in volume. 
8. Without stopping whisking, pour in slightly cooled gelatin in a thin stream. 
9. Divide the apple-white mixture into bowls and refrigerate for 1.5 – 2 hours until hardened. 
Delicate, airy and very healthy apple sambuca is ready! 
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!
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
: 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.)
