Berry Sambuca

Here I showed how to freeze blueberries. That's what I'll be using for the berry sambuca today. You can also use strawberries, black currants, or baked apples - these are the most common ingredients for sambuca. If the berries were properly frozen, there will be hardly any ice on them, and therefore, minimal water after thawing. Thaw the berries using any method. I put them in the refrigerator overnight.

Pour gelatin with water. I poured about 50 milliliters. Let it soak, then slightly (10-15 seconds) heat in the microwave. It should completely dissolve and be slightly warm. Transfer thawed berries to a blender, add 2/3 of the sugar and mix until smooth. Finally, pour in the gelatin and quickly mix again. If the berries are cold, the gelatin must be warm, otherwise it may start to solidify during mixing, resulting in small lumps in the finished dessert.

Whisk the egg whites. Since I have a stationary mixer, while it mixes the egg whites, I calmly work with the berries and gelatin. And these same egg whites should be beaten to stiff peaks, about five minutes. Towards the end, add the remaining part of sugar to them.

Now it's time to mix everything. Transfer the berries to the bowl with the egg whites and mix everything in circular motions from bottom to top, from the sides to the center. It shouldn't take long, be gentle and energetic at the same time.

Divide the berry mousse into glasses or dessert cups and refrigerate for about half an hour. The dessert holds its shape beautifully while remaining airy. Now, the dessert is ready. Enjoy your meal!