Apple-Strawberry Pieces

Ingredients

Directions

1. 1

   Roughly chop the popcorn. Break the chocolate into pieces and melt them in a warm water bath. Mix chocolate and popcorn. Put 3 tablespoons in the fridge for decoration. Spread the rest on the bottom of an oil-coated square springform pan (23 x 23 cm) and press it down to the edge. Chill for at least 2 hours. Soak 6 sheets of gelatine separately in cold water.

2. 2

   Wash, clean and halve the strawberries. Add 50 g sugar and puree. Squeeze 6 sheets of gelatine, dissolve lukewarm. Stir 1 tablespoon of pureed strawberries into the gelatine. Stir the mixed gelatine into the rest of the strawberry puree. Drizzle onto the popcorn base and chill for approx. 15 minutes. In the meantime, mix yoghurt, 50 g sugar and 2 tablespoons lemon juice. Squeeze 6 sheets of gelatine, dissolve lukewarm. Stir 1 tablespoon of yoghurt into the gelatine. Stir the mixed gelatine into the rest of the yoghurt. Chill for 10 minutes, stir again and spread it on the strawberry layer by the spoonful. Chill for about 30 minutes. For the last layer, wash the apple, quarter it and cut out the core. Cut the apple quarters into wafer-thin slices.

3. 3

   Stir 1 tablespoon of yoghurt into the gelatine. Stir the mixed gelatine into the rest of the yoghurt. Chill for 10 minutes, stir again and spread it on the strawberry layer by the spoonful. Chill for about 30 minutes. For the last layer, wash the apple, quarter it and cut out the core. Cut the apple quarters into wafer-thin slices. Heat 4 tablespoons of lemon juice. Steam the apple slices carefully for 2 minutes and let them drip off on kitchen paper. Mix jelly, 100 g sugar and 350 ml cold water in a saucepan. Heat while stirring, do not boil. Cool the liquid for about 10 minutes. Drizzle half of it onto the yoghurt layer, cover with apple slices and spread the rest of the jelly. Refrigerate for another 1 hour. Carefully cut into pieces and serve sprinkled with remaining chocolate popcorn

4. 4

   Steam the apple slices carefully for 2 minutes and let them drip off on kitchen paper. Mix jelly, 100 g sugar and 350 ml cold water in a saucepan. Heat while stirring, do not boil. Cool the liquid for about 10 minutes. Drizzle half of it onto the yoghurt layer, cover with apple slices and spread the rest of the jelly. Refrigerate for another 1 hour. Carefully cut into pieces and serve sprinkled with remaining chocolate popcorn