Apple sambuk

Apple sambuk

Apples 45, 16 sugar, gelatin 2 eggs (protein) 28.

Fresh apples are rinsed in cold water, columnar recess cut out of them, or core apples cut in half and remove the core with a knife. Prepared apples lay on a baking, pour a little water and cook until tender in ovens at 120-140 ° for 20-30 minutes.
Ready apples cool and rub through a sieve.

The resulting puree to put sugar, egg white, stir thoroughly, put the dishes on the ice and blend the contents of confectionery whisk until a white fluffy mass. Mass volume increases in two – three times.

Prepared gelatin connect with a small amount of water and heated with stirring to 45-50 °C, then drain and pour a thin stream to the whipped mass, continuously and rapidly stirring whisk.
The prepared mass pour into molds, cooled, and then the elder put on plates or in bowls.


4 Comments Add yours

  1. Jolina says:

    This sounds like a great apple recipe! Baking apples always bring out their gooey juicy deliciousness 🙂


  2. We love apples in general but thanks to this recipe we love them moreeee!! YUM


  3. Aish says:

    We get fresh apples in plenty here in california. Will try this recipe.


  4. Sounds so delicious ….Saving this recipe 🙂 Will try it soon !


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