I'm hooked on sambuca, and that's why I'm sharing several options. And I promise I won't stop at them, but will bring more!
Sambuca with strawberries
Wash the strawberries, cut off the stems and give dry off! The berry must be dry!
Pour 200 ml of cold water over the gelatin, let it swell (it is better to take gelatin that is not quickly soluble, or plates), add sugar, put on low heat and heat, stirring constantly until the sugar and gelatin dissolve (do not boil!). Cool to room temperature.
Beat the whites until stiff, gradually add, whisking constantly, gelatin, 1 tablespoon lemon juice and zest of 1 lemon. Continue whisking until the mixture begins to thicken.
Add the molds to the end. You can also put the mixture into bowls.
Let set in the refrigerator for at least 2 hours.
Remove from the molds, decorate as you wish, you can sprinkle with chocolate and mint.
Strawberry (raspberry) sambuca
300 k strawberries, raspberries (can also be frozen),
2 egg whites,
0.5-1 tbsp sugar,
10 g gelatin,
50 ml for soaking gelatin.
Wash the berries and add sugar in a blender until they become puree. Here, “the collective farm is a voluntary matter”! You can boil the puree, especially if the berries are frozen. I have fresh strawberries
and I didn't boil it.
Our gelatin is soaked, and we “dissolve” it in a micro or in a water bath if the puree is berry we don't heat, and if the puree is boiled, then we dissolve the gelatin in it.
Beat the egg whites gradually adding the berry-jelly mixture until they reach peaks.
Place into molds or bowls. Let it harden.
We offer 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.
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.
Blend the baked apples using a blender/mixer, add granulated sugar and blend a little more.
After the sugar crystals have dissolved, add two egg whites and beat for another five minutes.
Until the sambuca turns white and becomes thick.
At the very end, add gelatin and continue beating for a couple more minutes.
The dessert will increase in size and turn white.
Pour the finished dessert into vases or bowls. If desired, apple sambuca can be decorated.
Sambuca tastes like marshmallow, only it is softer and more tender. Dessert is low-calorie, and even if you get carried away and allow yourself a large portion, it will not affect your figure in any way.
Sambuca is a delicate airy dessert based on whipped egg whites, fruit and berry puree and gelatin. The taste is very similar to marshmallows, only softer in structure and softer in taste. You can make sambuca from one type of fruit, it will be delicious, but you can also use it as a fruit and berry mix: add the juice of brightly colored berries (for example, black currants) or make several layers of different colors.
Apple sambuca is especially good in the summer heat, when you want something light and refreshing. Dessert is low-calorie, and even if you get carried away and allow yourself a large portion, it will not affect your figure in any way. Sugar is an optional ingredient; you don’t have to add it, but then choose non-acidic apples.
Sambuca is simple and original in preparation: first we prepare the apple base - bake the apples in the oven (or stew in a frying pan), blend, and then gradually add all the ingredients: first sugar (beat), egg whites (beat), and finally gelatin. Cool the apple sambuca and serve.
Yield: 4 servings
INGREDIENTS- fresh apples – 500 g
- sugar – 50 g or ready-made applesauce
- egg whites – 2 pcs.
- instant gelatin – 10 g
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 minimal amount calories, but there are more than enough benefits. Apples contain a variety of vitamins and microelements, fiber and a very useful substance - pectin. They strengthen the immune system, regulate the functioning of the 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 photosINGREDIENTS:
- 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, pour cold water, mix 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! 
What to cook for dessert? You can bake cookies, cakes or cakes, make ice cream, jelly or yogurt. But all these dishes are already quite boring, and besides, they are high in calories. What can you cook that is unusual and healthy? An excellent option is sambuca. The name is not familiar to everyone, but the dish requires minimum set products, it is easy to prepare.
What is SambucaSambuca is one of the wonderful desserts, airy, light, tasty and healthy. The dish is easy to prepare and will decorate any holiday table. Children and adults eat it with pleasure.
This gelled dessert is based on whipped egg whites, sugar and chopped fruits and berries. You can add vanillin, cinnamon or other spices to taste. Cooking time ranges from several hours to a day, it depends on the rate at which the gelatin hardens.
The article will tell you how to prepare apple sambuca.
IngredientsTo prepare this dessert, the housewife will need the following products:
- apples - 0.5 kg;
- sugar - 50 g;
- squirrels - 2 pcs.;
- water - 200 ml;
- gelatin - 10 g;
- spices - 1 pinch.
The great thing about this composition is that all the products are publicly available, you can buy them at any time of the year at an affordable price. Any housewife can make an apple one. The requirements for the ingredients are not strict: any apples are suitable - red, yellow, green, sour or sweet, you can take more sugar if you want a sweeter dessert, spices are chosen at the discretion of the cook.
From the above products you will get 7-8 160 ml servings of sambuca.
Step by step recipe
Apple sambuc is very easy to prepare. First you need to prepare the apples. To do this, wash them well, peel them (you can throw them into compote), cut them in half and remove the core. By classic recipe The peeled apple halves are placed in a mold, 50 ml of water is added, covered with a heat-resistant lid or foil and baked in the oven at a temperature of 180-200 degrees for 30-40 minutes. But you can place the apples in a saucepan, add the same amount of water (50 ml) and boil on the stove until tender.
Pour gelatin into 150 ml of warm water and leave to swell for 10-15 minutes.
Heat the gelatin over low heat to 40-50 degrees, stirring all the time, until completely dissolved. Cool.
Using a blender, puree the apples. If you don’t have a blender in the kitchen (this is a rarity these days), then grind through a fine sieve.
Add sugar and beat lightly with a mixer or whisk.
Add the cooled egg whites and beat until the mixture turns white and has at least doubled in volume. This will take 5-8 minutes.
Slowly and carefully pour in the dissolved gelatin in a thin stream and beat with a mixer for another 2 minutes at low speed.
Divide the finished mixture into molds and place in the refrigerator. After 3 hours, the apple sambuca is ready to eat! If you prepare everything correctly, you will get a very tasty and tender dessert.
Little secrets
Making apple sambuca is a very simple process. Even an inexperienced housewife, even a schoolgirl, can cope with this. But, like any other dish, this dessert will turn out more tender and tastier if you know some tricks.
To get apple sambuca right the first time, you need to consider the following:
- If you prepare apple sambuca from green or red apples, the dessert will turn out with a grayish tint; if you make it from yellow apples, it will be cream-colored.
very carefully separate the yolks from the whites;
if the whites are pre-cooled, they will whip better;
gelatin should not be allowed to boil;
Chefs have the following requirements for finished sambuca: sweet but not cloying taste, smell of baked apple, light color with a slight creamy tint, loose jelly-like consistency.
Using this recipe, you can prepare sambuca from any fruit or berries.
