Apple jelly with vanilla-mascarpone cream and apple tartar

Name: Apple jelly with vanilla-mascarpone cream and apple tartar
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 8 sheets white gelatine; 1/2 l clear apple juice; 100 ml White wine; 1 TEASPOON + 2 tablespoons lemon juice; 1 Stalk fresh mint; 1 Apples; 1 1/2 packs Vanillin sugar; 4 TABLESPOONS Mascarpone; 200 g Whipped cream

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

8 sheets white gelatine
1/2 l clear apple juice
100 ml White wine
1 TEASPOON + 2 tablespoons lemon juice
1 Stalk fresh mint
1 Apples
1 1/2 packs Vanillin sugar
4 TABLESPOONS Mascarpone
200 g Whipped cream

Directions

1
Soak gelatine in cold water. Bring apple juice, white wine and 1 teaspoon of lemon juice to the boil, allow to cool slightly. Squeeze the gelatine and stir in. Let the apple jelly cool down briefly and spread lukewarm over 4 dessert glasses. Chill for about 2 hours.
2
Rinse mint. Pluck off leaves, shake dry and cut into fine strips. Wash apple, remove seeds, dice finely and marinate with mint, 1/2 sachet vanilla sugar and 2 tablespoons lemon juice. Mix mascarpone with cream and 1 sachet of vanilla sugar until smooth. Layer mascarpone cream and apple tartar on the cooled apple jelly