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
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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
Products used in this recipe
Method
- 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.