in Dessert Recipes, Russia

Plum Sambucca

updated

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Ingredients for 8 servings:

  • 400 g plums or prunes, pitted
  • 50 g sugar
  • 100 ml white wine
  • 1 pinch of cinnamon powder
  • 4 egg whites
  • 6 sheets of gelatin

Instructions

Working time approx. 15 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 10 minutes; Total time approx. 3 hours 25 minutes

airy Russian dessert, protein utilization

Heat the plums with sugar, cinnamon, and half of the white wine and simmer until soft, about ten minutes. Purée with a hand blender, strain through a sieve, and let cool. Add the egg whites and beat with a mixer until the base mixture has at least doubled in volume. If you prefer it sweeter, you can also add more sugar. Heat the remaining white wine and dissolve the gelatin, which has been soaked in cold water. Pour into the plum mixture, stirring constantly. Let set in the refrigerator for two to three hours. To serve, cut the dumplings into balls and pour over a fruit sauce.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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