Apple Sambucus
6 servings
60 minutes
Apple sambuk is a light and delicate dessert that comes to us from Russian cuisine. Its history roots in the tradition of making light fruit mousses, valued for their refined texture and pleasant, refreshing taste. This dessert harmoniously combines the sweetness of apples, the slight acidity of oranges, and the softness of whipped egg whites. Added gelatin gives it firmness, while proper cooling makes sambuk an ideal treat on hot days. Its lightness and fruity freshness make it a great ending to a meal, especially after hearty dishes. Sambuk can be decorated with fresh fruits or nuts and served with mint or a small amount of berry sauce to further enhance its natural flavor. It is an elegant and simple dessert that will delight both gourmets and lovers of light sweets.
1
Wash the apples, peel them, slice them, and remove the seeds.
- Apple: 1 kg
2
Bake apple slices in the oven with a small amount of water.
- Apple: 1 kg
3
Chill the prepared apples and blend them. Add sugar and egg whites to the apple puree and whip thoroughly. The mixture should double in volume.
- Sugar: 1 glass
- Egg white: 3 pieces
4
Pour gelatin with warm water. When the gelatin swells, dissolve it in a water bath with 500 milliliters of water. Strain.
- Gelatin: 18 g
5
Pour the gelatin into the whipped puree in a thin stream, whip, pour into molds, and place in the refrigerator.
- Gelatin: 18 g
6
To remove the ready sambuk from the molds, briefly dip them in hot water.
7
Decorate the sambuk with orange slices.
- Oranges: 1 piece
