Apple gel with apple blossom
An apple gel dessert with edible flowers, created by chef Vince Kelly.
Ingredients used in this recipe
Apple gel with apple blossom
Vince Kelly
6
15 minutes
60 minutes
Molecular Gastronomy Desserts
Molecular Gastronomy
An apple gel dessert with edible flowers, created by chef Vince Kelly.
Ingredients
- 200ml Apple Juice
- 0.5g Special Ingredients Gellan Gum Low Acyl
- 50g Caster Sugar
- A pinch Of Special Ingredients Malic Acid
- Fresh Apple Blossom or Edible Flower
Directions
Mix the Gellan Gum with 5 g of the specified sugar to help it disperse, and set aside.
Heat the apple juice with the remaining 45 g of sugar and the malic acid in a saucepan.
Add the Gellan Gum and sugar mixture, whisking continuously.
Bring to the boil.
Using a funnel, transfer to a bottle and leave to cool slightly.
Gently pour the mixture into the moulds.
As the gel begins to set, use tweezers to insert the apple blossom or other edible flowers so they remain in the centre of the sphere.
Refrigerate for 1 hour until fully set.