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Apple vinegar jelly

Apple vinegar jelly images

The refreshing flavor of apple vinegar and the moderate sweetness of the compote match exquisitely, and it is a refreshing jelly like summer.

Ingredients(For two people)

  • ■compote
  • Apple 1/2
  • 1 tbsp sugar
  • 1 tbsp lemon juice
  • ■jelly
  • 2 tbsp apple vinegar
  • 300cc water
  • 1 tbsp honey
  • Powdered gelatin 5g
  • 2 tbsp water(for gelatin)

Instructions

1. How to make a compote 1. Shake powdered gelatin in water and leave it swamped.

Shake powdered gelatin in water and leave it swamped.

2. 2. Wash the apples well with water and cut into square slices of about 1 cm with the skin attached.

Wash the apples well with water and cut into square slices of about 1 cm with the skin attached.

3. 3. Add sugar and lemon juice to the apples and mix, then wrap softly and heat in the microwave(about 2 minutes at 700w), set aside rough heat.

Add sugar and lemon juice to the apples and mix, then wrap softly and heat in the microwave(about 2 minutes at 700w), set aside rough heat.

4. How to make a jelly 4. Add the apple vinegar, honey to the water, mix well until the honey melts, and transfer to a bowl.

Add the apple vinegar, honey to the water, mix well until the honey melts, and transfer to a bowl.

5. 5. Heat the softly left gelatin in the microwave and dissolve it (about 20 seconds at 600W), add it to 4 balls and mix well.

Heat the softly left gelatin in the microwave and dissolve it (about 20 seconds at 600W), add it to 4 balls and mix well.

6. 6. Add the apple compote and mix it together, pour it into a bowl, cool it in the refrigerator and solidify it to complete.

Add the apple compote and mix it together, pour it into a bowl, cool it in the refrigerator and solidify it to complete.

Key point!

Add the apple compote and mix it together, pour it into a bowl, cool it in the refrigerator and solidify it to complete.
The acidity of apple vinegar differs depending on the manufacturer, so please adjust the amount of honey according to your preference.

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