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A jelly with a great fragrance, enriched with the stirring aroma of Ceylon cinnamon.
Sweetly spicy, it also hides touches of apple.
A garniture of thinly sliced desiccated apple makes it deliciously crispy.
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Modì® apple jelly fragranced with cinnamon
Desserts | Green Recipe
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Ingredients for 6 to 8 single portions of jelly or one large jelly
1 litre of water
Ceylon cinnamon, sticks: 15g /0.50 ounces
wheat starch: 80g / 2.82 ounces
sugar: 240g / 8.46 ounces
1 Modì® apple
for the desiccated apples:
1-2 Modì® apples
sugar q.s.
Ceylon cinnamon, sticks: 15g /0.50 ounces
wheat starch: 80g / 2.82 ounces
sugar: 240g / 8.46 ounces
1 Modì® apple
for the desiccated apples:
1-2 Modì® apples
sugar q.s.
Preparation
Prepare the desiccated apples: wash and dry the apples, core them and cut them very thinly. Place them on a baking tray lined with baking paper, sprinkle with sugar according to taste and desiccate them in an oven at 120°-130°C (248° - 266°F) until they are dry and crispy. Let them cool completely and put them into a jar.
Make the jelly: boil the water and cinnamon for 15 minutes. Let it brew overnight (or for around 8 hours). After that time, filter the brew, weigh out 800g (28.21 ounces) and dissolve the sugar and the wheat starch. Pour the mixture into a saucepan and cook at medium heat stirring constantly until it thickens like a custard. Away from the fire, add 1 peeled, cored and diced Modì apple.
When the mixture is lukewarm, place it into pudding moulds, previously moistened with cold water. Let it cool further and leave in the fridge for a few hours.
Serve: Remove the jelly from the moulds, decorate it with desiccated apple slices and pieces of cinnamon.
Make the jelly: boil the water and cinnamon for 15 minutes. Let it brew overnight (or for around 8 hours). After that time, filter the brew, weigh out 800g (28.21 ounces) and dissolve the sugar and the wheat starch. Pour the mixture into a saucepan and cook at medium heat stirring constantly until it thickens like a custard. Away from the fire, add 1 peeled, cored and diced Modì apple.
When the mixture is lukewarm, place it into pudding moulds, previously moistened with cold water. Let it cool further and leave in the fridge for a few hours.
Serve: Remove the jelly from the moulds, decorate it with desiccated apple slices and pieces of cinnamon.
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