We offer one of the options for desserts with low sugar content - apple sambuk, which will satisfy the appetite of any sweet tooth, without threatening with a set of extra kilos.
Apple sambuk - recipe
Sambuc - a dessert with apple sauce in the base. The finished mashed potatoes are beaten with egg whites, and the air mass is then combined with the gelatin solution and leave the treat before freezing in the cold.
Ingredients:
- apples - 6 pieces;
- sugar - 40 g;
- egg whites - 2 pcs .;
- gelatin - 5 g.
Preparation
We start with the base in the form of apple puree. For puree apples are baked entirely in the oven until soft. To the fruits do not burn and evenly bake, splash a little water on the baking sheet. Gelatine dilute in water, following the directions in the manual.
Baked apples cool and purify, wiping the pulp through a sieve and separating from the peel and bones. Separately whisk a pair of egg whites and sugar in a firm foam. Mix the protein foam with the apple sauce and continue whisking until the volume of the mass is increased three times from the original. During whipping periodically pour gelatinous solution.
Distribute the airy apple dessert in forms and leave in the cold until completely hardened.
Cream-dessert "Apple sambuk"
Ingredients:
- apples - 1,1 kg;
- gelatin - 15 g;
- sugar - 115 g;
- vanilla essence - ½ tsp;
- egg whites - 4 pcs.
Preparation
Apples clean and cut out the core. Fold the halves of the fruit on a baking sheet and leave to bake under the foil for about 40 minutes. Gelatin fill in half a glass of water and leave to swell, then heat the solution to dissolve the remaining crystals (do not need to boil).
Soften berries with a blender. Egg whites whisk together with a portion of granulated sugar until firm peaks, then mix a lush protein foam with apple puree, vanilla essence and gelatin solution. For texture and taste variety in the molds with apple sambuca you can put pieces of fresh apples, other fruits and berries, or sprinkle all the nuts.
Preparation of apple sambuca can be considered almost complete, it remains only to distribute it in molds, and leave until the gelatin is completely congealed (not less than 3 hours).