Ingredients
Apricots 55, 16 sugar, gelatin 2, eggs (protein) 28, citric acid 0.1; For syrup: 5 wine, sugar 10, water 15.

Apricot sort, rinse thoroughly, cut in half, remove the seeds, then put in a pot, pour a small amount of hot water (about 15 g per serving) and cook for 10-12 minutes.

Apricots wipe welded and connected with sugar, citric acid, and egg white.

Further process to conduct as well as in the manufacture of apple sambuk. When serving pour the syrup.

Ingredients
Apples 45, 16 sugar, gelatin 2 eggs (protein) 28.

Fresh apples are rinsed in cold water, columnar recess cut out of them, or core apples cut in half and remove the core with a knife. Prepared apples lay on a baking, pour a little water and cook until tender in ovens at 120-140 ° for 20-30 minutes.
Ready apples cool and rub through a sieve.

The resulting puree to put sugar, egg white, stir thoroughly, put the dishes on the ice and blend the contents of confectionery whisk until a white fluffy mass. Mass volume increases in two - three times.

Prepared gelatin connect with a small amount of water and heated with stirring to 45-50 °C, then drain and pour a thin stream to the whipped mass, continuously and rapidly stirring whisk.
The prepared mass pour into molds, cooled, and then the elder put on plates or in bowls.