- Medium effort
- Hard
- Spring, Autumn, Summer, Winter
- Bakery/Patisserie, Dessert
Product matching the recipe
Apple Jelly
Ingredients
- 500 g Apple cubes 5 x 5 mm poached in apple juice
- 5 g Cinnamon powder
- 6 g Grated orange peel
- 4 g Grated Lemon peel
- 80 g Sugar
- 30 g Rum
- 6 g Gelatin sheet – 200 Bloom
- 10 Piece HUG Dessert-Tartelettes Filigrano Butter Round 5.3cm
Preparations
- Soak the gelatin Leafe in ice water
- Mix the Apple cubes, sugar, cinnamon powder, lemon peel and orange peel
- Melt the dehydrated gelatin leaves with the rum
- Add the melted gelatin mixture into the apple filling
- Place into dome shaped silicon molds and freeze.
Glaze
Ingredients
- 200 g Mirror glaze
- 200 g Crème Patissier
Preparations
- Heat the mirror glaze to 45 C.
- Demold he frozen apple filling and glaze with the Diamond glaze.
- Pipe a layer of Crème Patissier into the tartlet shell.
- Top with the glazed apple bombe.
Serving suggestions
- Decorate with little chocolate stars.
Contact
Neumühlestrasse 4
6102 Malters
Schweiz
+41 41 499 75 75
food-service@hug-familie.ch
Find contact persons
6102 Malters
Schweiz
+41 41 499 75 75
food-service@hug-familie.ch
Find contact persons
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