Ingredients for 4 people:
4 sheets white gelatine
2 sheets of red gelatine
3 apples (120 g each)
8 tablespoons lemon juice
300 ml clear apple juice
4 tablespoons sugar
1 star anise
200 ml beet juice
50 ml white wine
200 g plums
1 packet vanillin sugar
Preparation:
1. Soak gelatin in cold water. Wash 2 apples, remove core. Slice apples into very thin rings, steam briefly in 2 tablespoons of hot lemon juice and stew briefly and drain on paper towel.
2. Boil apple juice, 2 tablespoons sugar and star anise, remove anise. Add beet juice and wine. Squeeze gelatin, dissolve in the liquid.
3. Rinse 4 ramekins (e.g.: cups of 200 ml capacity) in cold water. Put some liquid and 1 apple ring in each. Leave to set in the refrigerator. Add remaining liquid and apple rings into the ramekins little by little. Then chill for approx. 4 hours.
4. Clean, wash, halve and pit the plums. Wash remaining apple, quarter, remove core. Cut apple into wedges.
5. Melt 2 tablespoons of sugar in a pan. Pour in the prepared fruit. Sprinkle with 6 tablespoons lemon juice, simmer for about 2 minutes, sprinkle with vanillin sugar. Sprinkle with vanillin sugar and let cool. Loosen jelly rims from edges of ramekins. Place ramekins briefly in hot water and invert jellies. Serve with the caramelized fruit.
Preparation time approx.: 45 minutes (without waiting time)
Per serving approx.:
Calories: 209
Joule: 876
Protein: 4,0 g
Fat: 0,7 g
Carbohydrates: 43.3 g
(FoodCentrale by ddp images)
