Apple sambuc

Category: Confectionery
Apple sambuc

Ingredients

Apples 4 things.
Sugar 5-6 st. l.
Protein 2 pcs.
Gelatin 15 g

Cooking method

  • Peel washed apples, remove seeds, cut into small slices and put in a saucepan, cover with sugar and add 1-2 tbsp. l. (depending on the juiciness of the apples) water, put on a low heat and bring until softened. This can take 10-20 minutes, depending on the variety.
  • Apple sambuc
  • Turn the finished apples into puree
  • Apple sambuc
  • While the puree cools down, dissolve, without bringing to a boil, in the microwave or in a water bath, pre-soaked gelatin and beat until firm peaks of proteins
  • Apple sambuc
  • Add the loose gelatin to the applesauce cooled to room temperature and gently stir in the proteins, trying to achieve a homogeneous structure.
  • Apple sambuc
  • We lay out the future sambuc into molds and send it to the refrigerator until it solidifies.
  • You can use this delicate, airy and refreshing dessert both from the bowls, and turning it over on a dish and decorating as desired. Bon Appetit!
  • Apple sambuc
  • Apple sambuc
  • Apple sambuc

Note

As a child, I was very fond of sambuc, which was sold in the nearby store "Diet". Mom, unfortunately, did not know how to cook it. How happy I was when later, at school, in home economics lessons, we were taught to cook it! And since then, for many years now, he has been one of the favorites among the many desserts loved by my eaters.

gala10
Class !!! Thank you!
Rada-dms
Quote: dopleta
at school, in home economics lessons, we were taught to cook it
We also made exactly apple! A good dessert, low in calories and healthy.
Chuchundrus
🔗 Looooooooooo what a wonderful recipe! thanks for sharing
: girl_in_dreams: I've been preparing it for a long time, I was going to start looking for a recipe, and tutucha was so lucky you presented everything beautifully and in detail
prona
Larissa, I'm starting to be afraid! : crazy: You know what products I need to attach ?! Today, just the proteins from the custard remained .... I thought where to attach it.
Tomorrow I will!
Can you freeze it?
Trishka
dopleta, an interesting recipe, thanks!
I have never tried this before, I have to portray it.
And Mona instead of applesauce - use apple jelly?
What do you think?
dopleta
Wow, I never expected! Girls, by God, I thought right now someone would write a thread - well, what are you exposing such nonsense to everyone! I am very glad for the interest shown, thank you girls! Freeze, Natasha? Only if it is eaten right away, otherwise, I'm afraid, it will flow after defrosting. What's the point - is it frozen? It is so tender when frozen, chilled, not frozen! I don't know, try it. Trishkahow is it - jelly instead of mashed potatoes? The recipe already includes gelatin. Or do you want to dilute the jelly and mix it with the protein? Well, it won't be a sambuc. In the finished jelly, there is no apple itself, only juice. Try it, you will tell!
gala10
Quote: dopleta
that you are exposing such nonsense to everyone
Nothing se: everyone knows ... I've never tried this. In fiction, however, I met the name. I also remember asking myself: what is it? However, as usual, the thought came, but, not finding anyone, left ...
But now I know! And for this you Larissa, special thanks to!
Mikhaska
And, if you wash down all this feast of taste with sambuca! ... Ah-ah-ah-ah! As for me - almost icy, without any tricks with fireworks ... Here it is - gourmet Happiness!
dopleta
I didn't even doubt for a second that someone would remember the sambuca thread! Mikhaska, it turned out to be you!
Rarerka
And we call it apple snow
Yummy
Nikusya
Larisaaaa, great! And the main thing is healthier and tastier than ice cream (as for me). Photos are just gorgeous! Pro! ...
I took it to the bins, thanks.
Masinen
Isn't it scary to eat raw proteins?
They scared me and now I am afraid that salmonellosis will creep
Trishka
dopleta, Laris, I just have a lot of twists left from apples, pies are no longer eaten, so I'll figure out where to attach.
It looks more like a jam / jam.
dopleta
Quote: Masinen
And it's not scary to eat raw proteins
Absolutely not scary Masha... You can have proteins from fresh tested store eggs. What about a protein cream? Non-scalded? What about raw protein shakes? Yes, a lot of things!
Ah, Trishka, so you have not jelly, but just ready-made puree! Sure you may!
Nikusya, Thank you !
julia_bb
dopleta, cool recipe (y) I, too, like Mikhaska, immediately remembered about sambuca)))
You had good work classes, we all did more sewing ...
dopleta
And we also had sewing and knitting! I still remember my home economics teacher with a kind word! She was a beauty, smart, well-groomed, neat, with great taste - such an aristocrat brought up in the old traditions. All the girls from the class, thanks to her, became wonderful hostesses. Thank you, Julia!
Tricia
The last photo of the recipe is simply divine!
Right on my tongue I feel a cool, airy, slightly viscous dessert, a sweet-sour taste and caresses the tongue ....
I love these desserts! But I'm not friends with whipped proteins - hands don't grow from there

Thanks for the recipe, definitely bookmark!
dopleta
Quote: Tricia
Right on my tongue I feel a cool, airy, slightly viscous dessert, a sweet-sour taste and caresses the tongue ...
Poetess! I wrote so deliciously, I really wanted to! And what are the problems with whipping, Nastya? A couple of minutes with a mixer, and you're done! And - thank you very much!
Tricia
Quote: dopleta
And what are the problems with whipping, Nastya? A couple of minutes with a mixer, and you're done!
This is for you, kitchen fairies and sorceresses - "and you're done."
And I'm still just learning. Desserts and sweet dishes are not given to me yet. The maximum is oatmeal cookies, butter whites, and the rest - as God sends, that is, successful only every third time.
But for the sake of such beauty and deliciousness I will especially try!

Well, squirrel, hold on!
Masinen
Quote: dopleta
Absolutely not scary, Masha. You can have proteins from fresh tested store eggs. What about a protein cream? Non-scalded? What about raw protein shakes? Yes, a lot of things!
!
Ok, then I will stop being afraid))
irysikf
Larisa, what a beauty I also did not know about such a wonderful recipe and, thanks to you, I found out. I will definitely do it - I already love him.And by the way, your photos, which you make so beautifully that there are no words, this love began
irysikf
Larissa, how much water is needed for gelatin ???
Tanyulya
Larissa, I love that. Such a photo is delicious
If you make on agar how much to hang in grams(from)
for marshmallows, I take 8 g for 4 apples
Trishka
dopleta, Larissa, and lope about gr. or ml. it turns out applesauce from 4 pcs. ...
If I attach my workpieces?
dopleta
Ira, irysikf, thank you very much, very moved! Water is enough for about half a glass. Tanyulya, thank you, but I won't say about agar, I always made sambuc only on gelatin Trishka, well, let's estimate: 4 medium peeled apples, when stewing, of course, there is evaporation, but plus - sugar and a little water ... With a small error, it should be a little more than 500 g.
Trishka
dopleta, Lorik, (so Mona), thank you very much.
Tomorrow I'll try to portray!
prona
Yesterday I did it, today we enjoyed it! Very tasty, tender and, most importantly, not high in calories!
Thank you very much for the recipe!
Apple sambuc
Trishka
Ahhh, I was late with the first report!
I did it yesterday, but I got to the computer today.
Here is my dessert:

Apple sambuc

Sorry for the photo, and do not be alarmed, sho the color is this, I have apple and strawberry jams.
It turned out delicious!
Now I know what to do with surplus jams and preserves !!!
Thanks for the recipe!
And once again, Happy Jam !!!!

Mikhaska
prona, Natasha! What beauty is in the glass! And the glass itself is great!
Mikhaska
Trishka, Ksyushenka! how beautiful you have! A-ah-ah-ah!
Trishka
Mikhaska, Irin, well, at the expense of beautiful, I don't know, but delicious, yes.
Mikhaska
Trishka, Ksyusha! Idea your little eyes then, mistress of the glass? Such a funky shade of pink! Most lovely! Salmon is pink!
Trishka
Mikhaska, Irish, okay persuaded, let it be salmon.
Kirks
dopleta, and soak gelatin in what amount of water? I have a bag of gelatin 10 grams. should be soaked in 0.5 liters of water, is this normal?
dopleta
So here, Natasha:
Quote: dopleta
Water is enough for about half a glass.
Kirks
did not notice, took ten tablespoons of table water, is already freezing in the refrigerator
Kirks
Larissa is very tasty and fresh, bookmark
Apple sambuc
dopleta
Natasha, is it normal, despite the larger amount of water? Well, great! Thank you for unsubscribing about the result!
Kirks
dopleta, Laris, well, very tasty. As a child, I saw this dish in cookbooks under the mysterious name "sambuc", but I have not tried it anywhere. By the age of 43, at your suggestion, I was ripe for cooking. And why haven't I cooked it before? Especially with apples, I love them: rose:
Piano
Apple sambuc

Apple sambuc

Here. Now I probably know why I covered 10 liters of applesauce (I should have tried the rubbing). Now she has mastered this wonder. Very gentle and unusual.
dopleta
Lena,! Thank you !
Piano
: girl_red: thank you!
I lived half my life not knowing how sambuc differs from sambuca, and what it is eaten with ...
The child was given instead of ice cream
dopleta
Quote: Piano
than sambuc from sambuca

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