Strawberry Sambuca

Strawberry Sambuca - фото рецепта

Recipe for a light strawberry and protein dessert. The dessert is very light and moderately sweet. Minimum calories and maximum pleasure! Other seasonal berries can be used if desired.

1 cup
1/4 cup
2 tsp
2 pcs (whites)
3-4 tbsp (for dissolving gelatin)

To prepare strawberry sambuca, wash the berries well, remove the stems, and let excess moisture drain.

The strawberries should be ripe and healthy, as the taste of the dessert depends on it.

Sprinkle the berries with sugar and use an immersion blender to make a smooth strawberry puree.

Soak the gelatin in cold water, mix and set aside for about 7-10 minutes.

Beat the cooled egg whites until stiff peaks form.

Add the egg whites to the strawberry mixture and mix well.

Heat the gelatin to 60 degrees Fahrenheit, until it is completely dissolved (do not boil!) Add it to the strawberry and egg white mixture, and mix well.

Pour the strawberry sambuca into ramekins. Additionally, I placed a few fresh berries at the bottom of each ramekin. Place the sambuca in the refrigerator to set for 2-3 hours (time depends on the quality of the gelatin and the size of the molds).