Sambucus black currant
65 20 минут 6 порции
Sambuk is a dessert made from fruit puree, whipped egg whites, sugar, gelatin, then chilled. Berry aroma, appealingly exuded Sambuca, returns in summer, causes a feeling of delight. Sambucus it is easy to prepare, and the result can impress the most demanding gourmet.
Ingredients for Sambucus black currant
Step by step instruction of cooking Sambucus black currant
Here are the products we need:
Soak gelatine in cold water and leave to swell
Egg wash thoroughly, separating the whites from the yolks. Raw egg whites are a necessary component of Sambuca, so you need to be sure of the freshness and quality of the eggs used!
In a blender ( with blades down) mix for 1-2 minutes with the currants, sugar and proteins
Strain the resulting mass through a sieve
Weight ready to churn. While beating the volume of the mixture should increase by 2-3 times. Well beaten Sambucus has a thick foamy consistency, and rests on the rim "cap"
Here, our whipped mass. Unlike mousse, gelatin is not entered before whipping and after. Dissolve gelatin convenient for you method (water bath, microwave), and carefully enter in the whipped mass.
Spread Sambucus portions on the forms and put for 10 minutes in the fridge to cool. Sometimes I use Sambucus Sambucus for a layer of biscuits, then the amount of gelatin will increase in 2 times. Great cream turns out!