Apple sambuk

Ingredients
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.