Apple Jelly with Vanilla Mascarpone Cream and Apple Tartare
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 4 hrs 45 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 8 sheets gelatin, white
- 0.5 liter ½ apple juice, clearer
- 100 ml white wine
- 1 teaspoon lemon juice
- 1 apple
- 0.5 ½ pack vanilla sugar
- 2 tablespoon lemon juice
- 1 stalk mint
- 4 tablespoon mascarpone
- 200 ml sweet cream
- 1 packet vanilla sugar
Print Recipe
Pin Recipe Instructions
- Soak the gelatine in cold water.
- Bring the apple juice, white wine and 1 teaspoon lemon juice to the boil, allow to cool slightly.
- Squeeze out the gelatine and stir in. Let the apple jelly cool down briefly and spread lukewarm over 4 dessert glasses. Chill for approx. 3 - 4 hours.
- Rinse the mint, shake dry, pluck the leaves and cut into fine strips.
- Wash and core the apple, dice it and marinate with mint, 1/2 packet of vanilla sugar and 2 tablespoons of lemon juice.
- Mix the mascarpone with the cream and 1 packet of vanilla sugar until smooth.
- Layer the mascarpone cream and apple tartare on top of the cooled apple jelly.
- Annotation:
- If the apple is really big, half of it might be enough (at least for us).
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