Apple mousse-sambuc
5 servings
240 minutes
Apple mousse-sambuk is an airy dessert that combines the tenderness of mousse and the lightness of fruit flavor. Its roots trace back to European cuisine, where exquisite sweets are valued. Baked apples acquire a rich aroma with a hint of caramel, and the addition of whipped egg whites makes the texture airy like a cloud. Gelatin gives shape and stability, allowing the dessert to maintain its tenderness when served. Sambuk is perfect for finishing a meal; it can be served alone or paired with fresh fruits for a seasonal touch. This dessert is not only delicious but also healthy since apples are rich in vitamins and pectin. Chilled apple mousse refreshes and delights with its lightness, making it a wonderful choice for summer evenings.
1
Cut the apples in half, remove the skin, seeds, and other inedible core parts, drizzle the apples with lemon juice, place them in a dish and bake in an oven preheated to 200 degrees for 30-40 minutes. Adjust the time based on the ripeness of the apples.
- Apple: 550 g
2
Dissolve gelatin in water and let it sit for 10 minutes, then heat this mixture over low heat to 50 degrees. Remove from heat and let it cool slightly.
- Gelatin: 10 g
- Water: 150 ml
3
Remove the apples from the oven, cool them down and mash into a puree. Add sugar and mix with a mixer. Add the egg whites one at a time and beat at high speed until pale and doubled in volume. Pour in the dissolved gelatin and beat for a couple more minutes.
- Sugar: 50 g
- Egg white: 2 pieces
4
Divide the sambuca into glasses/jars/cremains/bowls and refrigerate for 3 hours. Serve as a dessert or dip with garden fruits.
- Gelatin: 10 g