Milk jelly with Antonovka
8 servings
30 minutes
Milk jelly with Antonovka apples is a refined combination of lightness and rich flavor inspired by Russian dessert traditions. Antonovka apples, known for their tart freshness, add a special piquancy to this dish, while the delicate vanilla milk jelly harmoniously softens their acidity. This dessert can be not only a delightful ending to a family dinner but also an elegant addition to a festive table. Its cool, slightly elastic texture creates the perfect balance between fruity juiciness and milky tenderness. The recipe's history goes back to Russian culinary tradition, where apples and dairy products have always played a key role in sweets and treats. Served chilled, this dessert reveals all its flavor nuances, offering a moment of true gastronomic pleasure.
1
Cut the apples into large pieces, sprinkle with three-quarters of a cup of sugar, and let them sit. Transfer to a pot and blanch, but do not puree — the pieces should retain their shape. Then arrange them on a deep dish.
- Antonov apples: 1 kg
- Sugar: 300 g
2
Meanwhile, heat the milk in a medium saucepan with the remaining sugar and a vanilla pod (you can also use vanilla sugar, but not vanillin). Slightly cool and pour in the gelatin or agar-agar previously dissolved in a small amount of water, and mix well until fully dissolved.
- Milk: 1 l
- Vanilla pod: 1 piece
- Sugar: 300 g
- Gelatin: 20 g
3
Carefully pour the milk mixture over the apples so they don't float. Cool down. Place in the refrigerator for six hours until fully set.
- Antonov apples: 1 kg
- Milk: 1 l