Secrets of preparing the unusual dish Sambuca. Apple sambuca Technological map of apple sambuca dish

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We offer one of the dessert options with a low sugar content - apple sambuca, which will satisfy the appetite of any sweet tooth without the threat of gaining extra pounds.

Apple Sambuca – recipe

Sambuca is a dessert with a base. The finished puree is beaten with egg whites, and the air mass is then combined with a gelatin solution and the delicacy is left until it hardens in the cold.

Ingredients:

apples – 6 pcs.;
sugar – 40 g;
egg whites – 2 pcs.;
– 5 g.

Preparation

We start with a base of applesauce. To make the puree, apples are baked whole in the oven until soft. To prevent the fruits from burning and to bake evenly, sprinkle a little water on the baking sheet. Dilute gelatin in water, following the instructions from the instructions.

Cool the baked apples and puree them, rubbing the pulp through a sieve and separating it from the skin and seeds. Separately, beat a couple of egg whites and sugar into a stable foam. Mix the protein foam with the applesauce and continue beating until the volume of the mass increases three times its original volume. While whipping, periodically add gelatin solution.

Distribute the airy apple dessert into molds and leave in the cold until completely hardened.

Cream dessert “Apple Sambuca”

Ingredients:

apples – 1.1 kg;
gelatin – 15 g;
sugar – 115 g;
vanilla essence – ½ teaspoon;
egg whites – 4 pcs.

Preparation

Peel and core the apples. Place the fruit halves on a baking sheet and leave to bake under foil for about 40 minutes. Pour gelatin with half a glass of water and leave to swell, then heat the solution to dissolve the remaining crystals (no need to boil).

Puree the softened berries using a blender. Beat the egg whites together with a portion of granulated sugar until stiff peaks form, then mix the fluffy protein foam with applesauce, vanilla essence and gelatin solution. For textural and taste variety, you can put pieces of fresh apples, other fruits and berries in molds with apple sambuca, or sprinkle everything with nuts.

It is quite possible that many of us have heard the name “sambuca” more than once and, perhaps, are even aware of what it is: an anise liqueur to which elderberries are added, and the serving is necessarily complemented by coffee beans. In cafes or restaurants, this drink is beautifully set on fire right in the glass, after which it is cooled and served as an aperitif. But what is “sambuco”?

As it turned out, despite the similarity of names, sambuca has nothing in common with liqueur, and even elderberries, which, following the logic of the name, are not observed in it.

Sambuca is an incredibly airy, light and very tasty dessert, which is prepared from whipped fruit puree, egg whites and gelatin.

Sometimes, instead of puree, pieces of fruit can be used; for greater harmony and beauty, they are cut out figuratively, which looks extremely impressive when serving the dish. Today it is difficult to say who invented such a sophisticated and delicious dessert, but everyone agrees that its creator was definitely a romantic.

The process of preparing fruit sambuca

Surprisingly, but so tasty dish You can prepare it in just half an hour; you must agree, it’s very nice. So, how to prepare an unusual dish called sambu?

Fruits for it need to be prepared in advance: if they are dried apricots or prunes, then first steam them in boiling water and pass through a meat grinder; if they are apples, then they are first baked in slices and then turned into a homogeneous porridge. Any other fruits and berries need to be processed in an accessible way: boiled, ground in a meat grinder, grated, and so on.

Usually, about 600 g of fruit is taken for 2-3 whites; in principle, the more eggs in the dessert, the more magnificent it turns out, however, there should be moderation in everything. In order for the dessert to acquire the required shape, gelatin must be added to it, after which it is sent to the refrigerator to completely harden.

At the formation stage, pieces of fruit and berries can be added, and this dish is served in small vases or bowls. Another important secret: if the default fruit component is very sweet (for example, banana), then a little citric acid must be added to the dessert.

Apple Sambuca Recipe

We will need:

apples without core and peel – 500 g;
proteins – 2 pcs.;
gelatin – 10 g;
sugar – 3 tbsp. spoons;
water, vanillin, mint leaves.

Place the pre-prepared apples in a baking tray with high sides, pour a couple of tablespoons of water on the bottom, and cover everything on top with foil. Place the apples in the oven for 15 minutes, it is important to wait until they become soft. Oven temperature is about 180°. At this time, you need to dissolve the gelatin in water, according to the instructions on the package; remember that gelatin cannot be brought to a boil.

Remove the apples from the oven, let them cool slightly and turn them into a homogeneous consistency using a blender (you can simply rub them through a sieve). Add sugar to taste (may vary depending on the sweetness of the fruit), whisk a little again.

Carefully separate the yolks from the whites, add the latter to the apple mass and beat with a mixer for about 5 minutes (as a result, the mass should turn white and increase significantly in volume).

Next, pour in the gelatin solution in a thin stream and beat for a couple more minutes. Next, put the almost finished sambuca into small vases and put it in the refrigerator until it hardens. Serve garnished with mint leaves.

Apple Sambuca - an airy dessert recipe

Prepare apple sambuca for a holiday or just to enjoy. This recipe for a tender and airy dessert with cinnamon will appeal to many.

Try making this simple apple sambuca. Perhaps you will like it, and another light dessert will appear on your menu.

Arrived New Year, and with it - festive festivities, sledding, snowmen in the yard, a Christmas tree and tinsel, confetti from firecrackers, tangerines and tangerine peels, ginger cookies and gifts for kids and adults. The combination of aromas of apple, cinnamon and other spices is the best for the New Year's bustle and frosty air outside the window. And also a piece of freshly baked apple strudel, warm mulled wine and a fluffy blanket with the same fluffy warm socks - you can enjoy this endlessly.

Apple sambuca is also useful in the summer, when you don’t want to eat heavy food at all. The dessert contains few calories, but it should not be consumed uncontrollably, as it contains quite a lot of fast carbohydrates.

This is how you get apple sambuca:

Preparation of apple sambuca - ingredients:

Peeled apples - 500 g
Sugar - 60 g
Squirrels - 2 pcs.
Gelatin 10 g
Water – 150 ml
Vanillin - to taste

To decorate apple sambuca:

Cinnamon
Chopped nuts
Apple rings
mint leaves

You can use apples for sambuca o take any, both sweet and sour. Sugar is also added to taste; you can reduce or increase its amount. Decoration to suit your taste.

You need to carefully separate the whites from the yolks so that the yolk does not get into the whites.

From the specified amount of products you will get approximately 8 servings of 180 ml each.

Apple Sambuca - step by step recipe with photo

Peel the apples, remove the core, and place them in a mold with high sides. It is better not to use a baking sheet for this purpose, as the apples will release juice and it will spread over the entire surface.

Pour 2-3 tablespoons of water into the bottom.

Cover with foil and place in an oven preheated to 180 degrees. Bake the apples for about 15-20 minutes until they are soft.

While the apples are baking, dissolve the gelatin according to package instructions.

Usually gelatin is first poured cold water and leave for 30-60 minutes to swell.

After which they heat up to 50 degrees, remove the plates and cool.

Gelatin cannot be boiled.

This is what the apples look like after they come out of the oven.

Grind the apples into puree using a blender or rub through a sieve.

Now add sugar and beat a little with a whisk. A minute is enough.

Add two egg whites to the applesauce and sugar and beat for about 5 minutes.

The mass will increase significantly in volume and turn white.

Proteins can be added all at once, rather than gradually.

And immediately pour in the gradually cooled gelatin solution.

Beat for about 1-2 minutes. You should end up with a beautiful white fluffy mass.

If you tap the bowl, you will hear a dull thud.

Place the sambuca in bowls or glasses and place in the refrigerator until completely solidified - 3-5 hours.

You can prepare apple sambuca in a slightly different way.

We also dissolve gelatin. Peel the apples, grate them and simmer in a saucepan until tender.

Turn the stewed apples into puree, add gelatin and stir thoroughly. Separately, beat the whites with sugar.

Gently add the fluffy protein mass into the applesauce and stir until smooth.

Movements should be smooth from the walls to the middle. Then we put it in bowls and decorate.

Before serving, applesauce sambuca can be sprinkled with cinnamon or garnished with apple slices.

Dried apple rings go very well with this dessert.

Look how airy this dessert is!

Calorie content of apple sambuca = 69 kcal

Proteins - 2 g
Fats - 0.2 g
Carbohydrates – 15 g

Cooking time: 45 minutes

Now you know how to prepare apple sambuca. I wish you bon appetit and good mood. Subscribe to recipes and don't miss anything new.

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 dish for dietary nutrition, 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 very useful substance– pectin. They strengthen the immune system, regulate work 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 photos

INGREDIENTS:

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 pan 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!

We offer a step-by-step recipe with a photo of the ideal dessert for all those with a sweet tooth who are worried about their figure and cannot afford to eat their favorite sweets again. Sambuca made from apples is uniquely tender and very low in calories. This dessert tastes very much like the well-known marshmallow, but differs in consistency and structure. Apple sambuca is not only amazingly tasty, but also does not cause any harm to the body, only benefit. If you want, you can experiment with the recipe. For example, add not only apples, but some other fruits and berries. And if you want to get a very light dessert, then you don’t have to add sugar at all. The main thing is to choose fruits that are sweeter and riper. The cooking process does not take much effort and time. Even the most inexperienced housewives can do it. And the result will definitely please you and your guests.

Ingredients:

apples – 500 g;
sugar – 50 g; (if the apples are sweet, you can reduce the amount of sugar);
white (egg) – from 2 eggs;
gelatin (quick-acting) – 10 g.

How to cook apple sambuca - a very tasty dietary dessert

Wash the apples, remove the skins and cores and cut into slices. Place the chopped fruit in any baking dish.

Pour a couple of tbsp on top. l. plain water and cover the top with a piece of foil or a lid. Place the apples in the oven, preheated to 180 degrees.

Bake the apples until they become soft. This will take approximately +/- 30 minutes.

During this time, let's take care of the remaining components: pour the gelatin into a bowl, add water (100 ml), mix and leave for 10 minutes. Next, dissolve the gelatin in a water bath and leave to cool.