- apples - 1 Kilogram
- sugar - 240 Grams
- gelatin - 18 grams
- egg whites - 3 pieces
- water - 0.5 liters
Soak gelatin in water (0.5 liters). Apples are washed, cut into slices, we remove the seeds and bake in the oven with a small amount of water until softening. Ready apples are cooled and rubbed through a sieve. Add sugar and three egg whites to the apple puree. Mix thoroughly with a mixer until the mass is increased by a factor of 2. The color will change to white. Swellable gelatin is dissolved in a water bath until a homogeneous liquid consistency is obtained, then filter. In the mashed puree with a thin trickle pour gelatin, whisk another 1-2 minutes and pour into the molds, which then set to cool in the refrigerator. Before serving, the sambuk is released from the molds, placing them for a few minutes in hot water. From above you can pour any berry, chocolate or caramel syrup. Bon Appetit!
Servings: 6