Apple jelly
4 servings
85 minutes
Apple jelly is the embodiment of tenderness and freshness encapsulated in transparent amber layers. This dessert, inspired by European culinary traditions, beautifully conveys the natural sweetness of apples and the refined texture of jelly. Its origins trace back to ancient fruit dessert recipes when apples were used to create refreshing treats. The base of the jelly is freshly squeezed apple juice mixed with gelatin, giving it a characteristic silkiness. Its light, refreshing taste is perfect for finishing a meal, and its simplicity in preparation makes it accessible even for novice cooks. Served chilled, sometimes with berries or honey added, it becomes even more exquisite. It's the perfect treat for a summer day or an elegant evening.
1
Soak 10 grams of gelatin in cold boiled water (100 ml) for 20 minutes to swell. Then heat on low flame, stirring continuously, until fully dissolved but do not bring to a boil!
- Gelatin: 10 g
- Water: 100 ml
2
Mix 400 ml of clarified fresh apple juice with dissolved gelatin. Pour the mixture into molds and leave in the refrigerator to set for about 1 hour.
- Freshly squeezed apple juice: 400 ml
- Gelatin: 10 g