Distilled Granny Smith Apple Juice Gelée

Ingredients

  • Apple Gelée
  • Distilled apple juice 600 g 1 lb 5.12 oz 98.52%
  • Gelatin sheets, silver, bloomed in cold water, excess water squeezed off 9 g .02 oz 1.48%

Method

  1. For the gelée: Set up 10 bowls over a flat sheet pan. Combine 10 percent of the distilled apple juice with the gelatin in a small sauce pot. Place over medium-low heat and stir until the gelatin has dissolved.
  2. Pour the liquid into the remaining apple juice and stir to combine.
  3. Pour the liquid into a sauce gun, and portion 60 g/2.17 oz into each bowl.
  4. Transfer the sheet pan with the bowls into the refrigerator and let them set. Ideally, this should be done at least 2 hours before service to let the gelatin set. Once the gelatin is set, cover the bowls. Discard after service if any are left over.

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