What to cook for dessert?You can bake cookies, cakes or cake, make ice cream, jelly or yogurt. But all these dishes are already pretty tired, in addition, they are high-calorie. And what to cook unusual and useful? A great option is sambuk. Not everyone knows the name, but the dish requires a minimum set of products, it is easy to prepare.
What is sambuk
Sambuk is one of the wonderful desserts, airy, light, tasty and healthy. The dish is prepared simply, will decorate any holiday table. It is eaten with pleasure by children and adults.
The basis of this gelatinous dessert arewhipped egg whites, sugar and chopped fruits and berries. You can add vanilla, cinnamon or other spices to taste. Cooking time - from several hours to days, it depends on the rate of gelatin hardening.
The article will tell about how to cook apple sambuk.
Ingredients
To prepare this dessert, the hostess will need the following products:
- apples - 0.5 kg;
- sugar - 50 g;
- squirrels - 2 pcs .;
- water - 200 ml;
- gelatin - 10 g;
- spices - 1 pinch.
Замечательно в этом составе то, что все продукты publicly available, you can buy them at any time of the year at an affordable price. Any housewife will be able to cook apple sambuk. Requirements for ingredients are non-rigid: any apples will suit - red, yellow, green, sour or sweet, you can take more sugar if you want a dessert, the spices are chosen at the discretion of the chef.
7-8 servings of sambuka with a volume of 160 ml will be obtained from the above products
Step-by-step recipe
Apple sambuk is prepared very simply.First you need to prepare the apples. To do this, they are well washed, cleaned from the skin (it can be thrown into compote), cut in half and remove the core. According to the classic recipe, peeled apple halves are placed in a mold, 50 ml of water are added, covered with a heat-resistant lid or foil and baked in an oven at 180-200 degrees for 30-40 minutes. But you can put the apples in a saucepan, add the same amount of water (50 ml) and boil on the stove until done.
Gelatin pour 150 ml of warm water, leave to swell for 10-15 minutes.
Heat the gelatin on low heat to 40-50 degrees, stirring all the time, until completely dissolved. Cool it down.
Using a blender to fry apples. If there is no blender in the kitchen (today it is a great rarity), then grind through a fine sieve.
Add sugar and lightly beat with a mixer or a whisk.
Chilled proteins enter in apple sauce and beat until mass turns white and at least 2 times its volume increases. It takes 5-8 minutes.
Slowly and gently pour thin gelatin into a thin stream, beat with a mixer for another 2 minutes at low speed.
The finished mass is expanded into forms and refrigerated. After 3 hours, apple sambuk is ready for use! If everything is cooked correctly, you get a very tasty and tender dessert.
Little Secrets
Cooking Apple Sambuca - very simpleprocess. An inexperienced hostess can cope with this, even a schoolgirl. But, like any other dish, this dessert will turn out to be softer and tastier if you know some tricks.
To get apple sambuk from the first, you need to consider the following:
very carefully separate the yolks from proteins;
if the proteins are pre-cooled, they will be better whipped;
gelatin should not be allowed to boil;
- if you cook apple sambuk from green or red apples, the dessert will turn out with a grayish tint, if from yellow - cream color.
The chefs impose such requirements on the finished sambuca: a sweet, but not sugary taste, the smell of a baked apple, a light color with a light cream shade, a loose jelly-like consistency.
According to this recipe, you can cook sambuk from any fruit or berries.
