Peel twelve apples and empty them, rub them immediately with lemon juice, keep hearts. Cut the other three apples into unchanged pieces, or empty.
| 🚻 | 🕘 | 🍵 | 🤯 |
| Ingredients to make apples with gelatin: |
| 15 apples reineta 150 gr. of cherries in syrup two bags of gelatin three lemons canela in branches |
Ingredients to make apples with gelatin:
2. Place the apples emptied and peeled in a large saucepan (they should not touch each other, to get them more easily from the saucepan without breaking them when cooked).
3. Fill with water halfway, aromatize with finely grated lemon peel and with the cinnamon in branch. Cook it over soft and covered heat.
4. Monitor cooking until apples are transparent, but still a bit hard.
5. The juice must decrease until there is no more than a centimeter at the bottom of the saucepan.
6. Discover it if necessary to reduce more quickly. Remove apples and dispose of a cold source.
7. Add the apple pieces and hearts to the cooking juice that remains in the saucepan. Cook over low heat until everything becomes compote.
8. Go through a fine sieve and pick up the juice without pressing. Meanwhile, chop the icing in small pieces.
9. Collect the compote juice, heat it and mix it with what is lacking gelatin to make a light jelly.
10. Decorate the apples and the fountain with the icing. Cover with the jales, overheated stop liquefy, and keep fresh until the time of serving.
11. Note: Apples can also become roasted.
