Summary

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

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Instructions

1. Soak the gelatine in cold water.
2. Bring the apple juice, white wine and 1 teaspoon lemon juice to the boil, allow to cool slightly.
3. 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.
4. Rinse the mint, shake dry, pluck the leaves and cut into fine strips.
5. Wash and core the apple, dice it and marinate with mint, 1/2 packet of vanilla sugar and 2 tablespoons of lemon juice.
6. Mix the mascarpone with the cream and 1 packet of vanilla sugar until smooth.
7. Layer the mascarpone cream and apple tartare on top of the cooled apple jelly.
8. Annotation:
9. If the apple is really big, half of it might be enough (at least for us).