Apple and Sake Jelly

Preparation info

    • Difficulty


Appears in

Sepia: The Cuisine of Martin Benn


By Martin Benn

Published 2014

  • About


  • 2 green apples
  • teaspoon ascorbic acid, plus extra pinch
  • 0.75 g (


Cut the apples into small pieces, including the skin, and discard the core. Put the apple and ascorbic acid into a blender and mix until completely puréed, then strain the pulp through a fine sieve lined with an oil filter, squeezing out as much juice as possible. Measure out 75 ml (