Sambuca is a delicate, airy dessert made from berry or fruit purée with whipped egg whites and gelatin. I made this sambuca using a purée of baked sweet-tart apples, and it turned out incredibly delicious and light. If you're using a sweeter variety of apples, reduce the amount of sugar. Makes 4–5 servings.
Ingredients:
- 500 g apples
- 50 g sugar
- 2 egg whites
- 1 packet gelatin (10 g)
How to cook apple sambuca
Peel the apples, cut them in half, and remove the cores. Place them in a baking dish (or simply on a baking sheet).
Pour 2–3 tablespoons of water into the bottom of the dish and cover with foil. Bake in an oven preheated to 200°C for about 30–40 minutes, until soft. Let cool.
Combine the gelatin with 150 ml of water and let it sit for 10 minutes (or for the time indicated on the package).
Place the gelatin over low heat and warm it to about 40–50°C. Stir until the gelatin is completely dissolved. Let cool.
Thoroughly purée the apples with an immersion blender (if you don't have a blender, press them through a sieve).
Wash the eggs thoroughly with hot soapy water and dry them. Separate the egg whites from the yolks. Add the egg whites to the apple mixture and beat with a mixer for at least 5 minutes, until the mixture turns noticeably lighter in color and increases significantly in volume.
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