Small Dessert of Two Kinds of Apple

Jelly from the Filipus apple

Soak the gelatin leaves in water. Peel the apples and cut them into fine cubes. Squeeze 400 milliliters of juice from the peel. Heat the juice with sugar to 80 °C and dissolve the soaked gelatin in it, adding a little lemon. Meanwhile, cool the jelly until it gels slightly, then add the apple cubes and fill about 1/3 high into six to eight dessert glasses. Leave to cool until the jelly has set.

Puree from the J. Warder apple

Roughly chop the apples and cook them together with the other ingredients at a gentle temperature until the apple has completely broken down into puree. Cool the mixture and set aside 1/3 of the puree. Stir the rest with apple juice to desired consistency and spread evenly over the jelly.

Foam from the J. Warder apple

Melt soaked gelatin in warm apple puree. Fold in whipped cream and milk. Cool the amount, fill into a cream siphon and pressurize. Then carefully pipe onto the puree.

Crispy leaves from the Filipus apple

Cut the apple into paper-thin leaves. Boil sugar, water and juice of one lemon. Steep the apple slices in it for five minutes. Remove carefully and rub dry. Place on parchment paper and dry in the slightly open oven at a maximum temperature of 45 °C for at least 24 hours. Loosen while still warm and divide evenly among the dessert glasses.

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