Apple and strawberry pieces

For 12 pieces
  • 60 g Popcorn
  • 300 g Dark chocolate
  • 12 sheets Gelatine
  • 450 g strawberries
  • 200 g Sugar
  • 500 g whole milk yogurt
  • 6 EL lemon juice
  • 1 greener Apple
  • 1 (à 11.3 g) bag of jelly 'woodruff taste'
  • Oil
60 minutes
Roughly chop the popcorn. Break the chocolate into pieces and melt in a warm water bath. Mix the chocolate and popcorn together. Place 3 tablespoons in the refrigerator to decorate. Spread the rest on the bottom of an oil-coated square springform pan (23 x 23 cm) and make sure to press down to the edge. Chill for at least 2 hours. Soak 6 sheets of gelatine separately in cold water. Wash, clean and halve the strawberries. Add 50 g sugar and puree. Squeeze out 6 gelatine sheets, dissolve lukewarm. Stir 1 tablespoon of pureed strawberries into the gelatine. Stir the mixed gelatine into the remaining strawberry puree. Drizzle on the popcorn base and refrigerate for about 15 minutes. In the meantime, stir together the yogurt, 50 g sugar and 2 tablespoons lemon juice. Squeeze out 6 sheets of gelatine, dissolve lukewarm. Stir 1 tablespoon of yogurt into the gelatin. Stir the mixed gelatine into the rest of the yoghurt. Chill for 10 minutes, stir again and spread over the strawberry layer by tablespoon. Approx. Chill for 30 minutes. For the last layer, wash and quarter the apple and cut out the core. Cut the apple quarters into wafer-thin wedges. Heat 4 tablespoons of lemon juice. Carefully stew the apple wedges in it for 2 minutes and drain on kitchen paper. Mix the jelly, 100 g sugar and 350 ml cold water in a saucepan. While stirringheat, not boil. Chill the liquid for approx. 10 minutes. Drizzle half of it onto the yogurt layer, cover with apple wedges and distribute the rest of the jelly. Chill for another hour. Carefully cut into pieces and serve sprinkled with the rest of the chocolate popcorn
Wait approx. 3 1/4 hours. Photo: Först,
1 piece approx:
  • 280 kcal
  • 1170 kJ
  • 7 g protein
  • 10 g fat
  • 38 g carbohydrates


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