Apple jelly with vanilla mascarpone cream and apple tartare

For 4 people
  • 8 sheet white gelatine
  • 1/2 l clear apple juice
  • 100 ml white wine
  • 1 TL + 2 tbsp lemon juice
  • 1 Stalk of fresh mint
  • 1 apple
  • 1 1/2 packet Vanillin sugar
  • 4 EL Mascarpone
  • 200 g whipped cream
45 minutes
easy
1.
Soak gelatine in cold water. Bring the apple juice, white wine and 1 teaspoon lemon juice to the boil, allow to cool slightly. Squeeze out the gelatine and stir in. Let the apple jelly cool down briefly and distribute lukewarm over 4 dessert glasses. Approx. Chill for 2 hours. Rinse off the mint. Pluck the leaves, shake dry and cut into fine strips. Wash and core the apple, dice it and marinate it with mint, 1/2 packet of vanilla sugar and 2 tablespoons of lemon juice. Mix the mascarpone with the cream and 1 packet of vanilla sugar until smooth. Layer the mascarpone cream and apple tartare on the cooled apple jelly
2.
Wait 2 hours. Photo: Först, Food & Foto, Hamburg
1 person approx.:
  • 390 kcal
  • 1630 kJ
  • 6 g protein
  • 27 g fat
  • 22 g carbohydrates

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