Apricot Sambuc: A Recipe for a Delicate Summer Dessert

Apricot sambuc is a delicate, airy dessert that captivates with its taste and aroma. It is an ideal addition to the summer menu, and also saturates the body with vitamins. The main ingredients of sambuc are fruit puree, egg whites, and gelatin. Sometimes sugar, cream, or other flavors are added. Traditionally, it is served chilled, and its texture resembles something between a mousse and a soufflé. We at joy-pup tell you how to make apricot sambuc. Also read how to make flambé fruits with ice cream.

Ingredients

• Ripe apricots — 400 g
• Eggs (only whites) — 2 pcs
• Sugar — 100 g (less, to taste)
• Gelatin — 10 g
• Water — 50 ml (for soaking gelatin)
• Vanillin — optional
• Lemon juice — 1 teaspoon (for brighter taste)

Step-by-step recipe

• Soak gelatin in cold water and let it swell (follow the instructions on the package — this usually takes 10–15 minutes).
• Wash the apricots and remove the pits. Boil the fruit in a small amount of water for 5–7 minutes until soft. Then blend them until smooth. You can rub them through a sieve for a smoother texture. Heat the swollen gelatin until completely dissolved (but do not bring to a boil!). Add it to the warm apricot puree and mix thoroughly. Add sugar, vanilla and lemon juice to taste.
• Beat the egg whites until stiff peaks form. To ensure they whip well, the whites should be cold and the bowl clean and dry.
• Carefully combine the apricot mixture with the whipped whites. Do this carefully, using movements from the bottom up, to preserve airiness.
• Pour the mixture into bowls or molds and refrigerate for at least 2-3 hours until completely set.

To be continued…