How to cook apple-vanilla sambuk


In a small glass container fill 1 tablespoon of gelatin. Pour it 1/2 cup with cold boiled water. After 20-30 minutes, the gelatin should break open.

Apples in the oven. For this purpose, they must be washed well. Put 3 whole apples, without removing the peels, on a baking tray. Bake in a preheated to 180-200°C oven for 20-30 minutes.

Cook the

cooled apples clean from the peel and remove the core. Slice them into small slices and place them in a pan. Add 4 tablespoons of water. Cover the pan with a lid and simmer the apples for 10-15 minutes until they are soft. Muddle them with a fork to a monotonous consistency. Cool the finished apple puree. To

the resulting purée, add 1 tablespoon of lemon juice, 2 egg whites, 1 tablespoon of sugar sand, 1 sachet of vanilla sugar, 1/2 teaspoon of cinnamon. Whisk all the ingredients, using a blender, for 2-3 minutes.

Prepared previously gelatin heat on the steam bath, so that it finally dissolves. Mix it with the apple mixture, stirring regularly.

In the shapes on the bottom, put a little apricot jam or puree first. It can be purchased at the grocery store or prepared yourself. Next gently spread the prepared apple-vanilla mass. You must have 5-6 servings. Put the moulds in the cold room for 2-3 hours. That time will be enough for apple-vanilla sambuk to froze.

Serving apple-vanilla sambuc

Before serving dessert on the table, garnish the dish with a quarter of apricot or a thin circle of apple. On top of apple-vanilla sambuk can be sprinkled with grated chocolate and confiture. This dish will be the perfect end of your dinner.

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