Kitchen Exile

Apple jelly with calvados and vanilla creme anglaise

I was given some Marlene apples from Italy while ago. Now I've never used these before and was curious about these as they are from the South Tyrol and have an IGP (Indicazione Geografica Protetta, Indication of Geographic Protection) which indicates that they are certified from that area. I didn't want to do the usual recipes such as chutney, tart and crumble but when I tasted the apples and found they were very juicy. I thought to myself the recipe has to be something with the juice, how about jelly? These apples did yield a surprising amount of juice so were perfect for this recipe.

With this recipe I used 7 sheets of gelatine for 700ml of apple juice. I would advise you to check the brand of gelatine that you are using as each brand will vary in setting point and size of sheet. I used the Dr Oetker brand as that was what was available in the shop. This makes 4 jellies.

6 Marlene apples, you can also use royal gala or pink lady juiced, you may need more to get the same volume (approx 700ml juice) 
7 sheets of gelatine
5ml lemon juice
10ml sugar syrup

Soak the gelatin sheets in water for 15 minutes
In a pan heat the apple juice gently for about 10 minutes on a medium heat
Squeeze out the excess water from the sheets and add to the apple juice and stir through until dissolved
Pour into oiled jelly moulds or ramekins and allow to set in the fridge for 6 hours minimum

Creme Anglaise
150ml cream
30ml calvados
50g caster sugar
2 egg yolks
1 vanilla pod seeds removed or 2ml vanilla extract

Place the cream in a pan on a moderate heat, add the vanilla pod and seeds and infuse for 5-7 minutes
In a bowl whisk the egg yolks and sugar till frothy
Remove the vanilla pod from the cream
Slowly add the warm cream to the egg and sugar and mix together
Pour back into the pan and on a low heat, add the calvdos and continue to stir until the mixture starts to thicken or coats the back of the spoon