Apple jelly with cinnamon cream

For 4 people
  • 6 sheet white gelatine
  • 3/8 l Apple juice
  • 1/8 l semi-dry white wine
  • juice of 1 lemon
  • 50 g Sugar
  • 1 apple
  • 200 g whipped cream
  • 1 packet vanillin sugar
  • 1 TL cinnamon
  • Apple slices, lemon balm and cinnamon
15 minutes
Soak gelatine in cold water. Heat the apple juice, white wine, sugar and lemon juice, except for 1 tablespoon, until the sugar is dissolved. Squeeze out the gelatine, dissolve. Pour jelly into four dessert glasses.
Wash the apple and cut into 4 slices. Drizzle the remaining lemon juice over the slices and place on the edge of the glass or put in the glass. Place in the refrigerator for about 1 hour to gel. Whip the cream.
Mix the vanilla sugar and cinnamon. Stir half into the cream. Put the cream on the dessert. Sprinkle with the rest of the cinnamon sugar. Decorate with lemon balm.
1 person approx:
  • 290 kcal
  • 1210 kJ
  • 3 g protein
  • 16 g fat
  • 25 g carbohydrates


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