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.

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.

: Delicate airy dessert made from baked apples.

500 g apples

50 g sugar

2 squirrels

1 sachet of gelatin (10 g)

Sambuca is a delicate, airy dessert based on berry or fruit puree with the addition of whipped egg whites and gelatin. I made sambuca based on sweet and sour baked apple puree, it turned out very tasty and easy. If you are using a sweet variety of apples, reduce the amount of sugar. Makes 4-5 servings of dessert.

Preparation:

Peel the apples, cut them in half and remove the inedible core.
Place in a mold (or just on a baking sheet).

Pour 2-3 tablespoons of water into the bottom and cover the top with foil.
Place in an oven preheated to 200°C. Bake for about 30-40 minutes, until soft. Cool.

Pour gelatin into 150 ml of water and leave for 10 minutes (or for the time indicated on the package).

Place gelatin on low heat and heat to about 40-50 degrees.
Stir until the gelatin has completely dissolved. Cool.

Thoroughly puree the apples with an immersion blender (if you don’t have a blender, rub through a sieve).

Add sugar, beat a little with a mixer.

Wash the eggs thoroughly with hot water and soap and dry. Separate the whites from the yolks.
Add the whites to the apple mass, beat with a mixer for at least 5 minutes, until the mass turns significantly white and greatly increases in size.

Pour in the gelatin, continuing to beat with the mixer, beat for a minute.

Divide the finished apple mixture into portioned glasses, glasses or cups.
Place in the refrigerator for at least 3 hours.

Apple sambuca has a very delicate airy structure.

And the bright taste of a baked apple.

Sambuca apple

This is a very tasty all-season dessert, but right now, during apple season, the recipe couldn’t come at a better time! Nastya already has a recipe for apple sambuca on the site, but the proportions are somewhat different. Therefore, I decided to present you my sambuca recipe. Having agreed with Nastya, with her permission, I left the recipe. The dessert turns out very light, fluffy, airy, a little like marshmallow, but softer and tastier. I always prepare apple sambu and plum sambu together in the fall. And they ripen together, and for apple sambuca it is egg white, and for plum sambuca it is yolk. These two recipes are taken from the appendix to my first electric mixer in my life, and this was in 81. I’ve been making these desserts for so many years and we haven’t gotten tired of them.

Preparation.
Core the apples and bake in the oven for 20 minutes with a little water. (Baked together with plums for plum sambuca.)

Sambuca is a dessert made from applesauce. This dessert is cold, airy and tender. And it's also low-calorie. Children really like him. Prepare it, I’m sure you’ll love the dessert!

To prepare apple sambuca, you will need the products indicated in the list. The protein was frozen.

Peel the apples and remove the seeds. Cut into large pieces, place in a baking dish, cover with foil and place in an oven preheated to 200 degrees for approximately 40 minutes. The apples should become soft.

After 40 minutes the apples look like this.

We punch them with a blender.

Pour gelatin with cold water, stir and heat, without bringing to a boil. Gelatin should completely dissolve.

Add sugar to the applesauce and beat with a blender until the sugar dissolves.

Add egg whites and beat until the mixture doubles in size.

Add gelatin and beat for another 5 minutes.

Pour into bowls, garnish with mint and place in the refrigerator.

After 4 hours in the refrigerator, apple sambuca looks like this.

Dessert is ready!

Bon appetit!

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.

In preparation, sambuca is simple and original: 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

Preparation

Cut the apples into quarters, remove the skin and seeds. Place in a baking dish, pour in 2-3 tablespoons of water, cover with a lid or cover the dish with foil.



Place in the oven, preheated to 180 degrees, and bake until soft (35-45 minutes, depending on the type of apple).
Pour 150 ml into gelatin. water at room temperature, stir, leave for 10 minutes. Then place in a water bath and heat slightly until the gelatin dissolves.
Stir the gelatin so that it dissolves faster and more evenly. Cool.



Remove apples from oven. They will become very soft, some of the slices may soften almost to a puree.



Place them in a deep bowl and beat with a mixer or blender.



When the apples become a homogeneous mass, add sugar and continue beating until the sugar grains dissolve.



Divide the eggs into whites and yolks. Add only the whites to the apples.



Beat the egg white mixture with a mixer for about five minutes. The applesauce should increase significantly in volume, become airy and turn white.



Pour in the pre-dissolved and slightly swollen gelatin. Continue whisking vigorously for another 1-2 minutes.



The finished mass will be very fluffy. Place it in bowls or glasses, cups and put it in the refrigerator for at least three hours.



After hardening, the finished sambuca will have a very delicate, porous, airy structure.



Sambuca should be served chilled. It does not need any additions, but if desired, the sambuca can be decorated with chocolate figures, poured with berry syrup or sprinkled with grated chocolate.