Apple aspic
12 servings
60 minutes
Apple jelly is an exquisite dessert of Russian cuisine that combines the rich flavor of apples, subtle spicy notes of cinnamon, and noble hints of wine. Historically, such fruit jellies were made in noble houses where the harmony of taste and elegance of presentation were valued. Apples are first boiled until soft and turned into a delicate puree enriched with wine, lemon juice, and blackcurrant juice for a slight tartness. After cooling for a day, the dessert acquires a silky texture and vibrant fruity aroma. Serving it with fresh berries makes it even more refined. Ideal as the finishing touch to a festive table, it brings a sense of coziness and enjoyment while awakening memories of warm family evenings.
1
Prepare all the ingredients.
2
Peel the apples and remove the seeds, then slice them.
- Apple: 1200 g
3
Transfer the apples to a pot, add water, and cook on low heat with a cinnamon stick for about 30-40 minutes until done.
- Apple: 1200 g
- Water: 700 ml
- Cinnamon sticks: 1 piece
4
Take out the cinnamon stick.
- Cinnamon sticks: 1 piece
5
Without pouring out the water, blend the contents of the pot.
6
Pass the puree through a sieve.
7
Add sugar, wine, lemon juice, and currant juice to the pot.
- Sugar: 200 g
- Dry red wine: 400 ml
- Dry white wine: 30 ml
- Lemon juice: 30 ml
- Blackcurrant juice: 60 ml
8
Return to the stove, bring to a boil, and cook for another 5 minutes.
9
Pour into dessert cups and refrigerate for 1 day.
10
Serve decorated with fresh berries or fruits.
- Fresh berries: to taste
