Sambook dessert

Sambuk dessert is one of the varieties of a more famous dessert dish called mousse and is a sweet fruit whipped product. Due to the fact that it contains a large amount of egg whites, the finished dish is more light and airy compared to the same mousse.

By the way, the specialty of French cuisine (mousse in French is translated as foam) is made from an aromatic base (berry or fruit juice, puree, natural grape wine, coffee, chocolate or cocoa) with the addition of food substances that contribute to the formation and fixation of the foamy state of the finished product. Most often it is gelatin or agar agar.

As mentioned above, the composition of the sambuca dessert includes, among others, the use of egg whites, due to which increased porosity of the finished product is observed. By the way, sometimes instead of gelatin and chicken proteins, a natural fixer is used in the form of semolina, which can swell well and has adhesive properties, thereby approximately imitating the necessary structure of the dish.

At home, sambook dessert is usually made on the basis of fruits with a high content of pectin. These are mainly apples of sour varieties, plums and apricots. The process of preparing a dessert sambuca is quite complex, so not every mistress takes on it. Although the taste of the finished dish is worth spending the necessary time cooking.

First, you need to soak gelatin in water and while it swells apples without seeds or plums without seeds, put on a baking sheet with a little water. After the fruits are baked, they need to be cooled and wiped. If you have little time, the fruit can be baked by pre-wrapping it in foil.

Sugar is added to the resulting mass, after which everything is beaten. In the process, egg whites are introduced and whipping continues in the cold until a lush mass is formed and the volume almost triples.

Meanwhile, the soaked gelatin is completely dissolved in a water bath and is hot gradually introduced into the whipped mass, which is rapidly mixed and poured into molds. After cooling, it is customary to serve the finished sambuca dessert, garnishing it with mint leaves and wedges of fresh apples.

In the same way, a dessert of sambuk from peaches, apricots, quince and other fruits with a high content of pectin will be prepared. When using fruits and berries with a small amount of pectin, it is recommended to add a little more gelatin, and whisk egg whites more thoroughly.