Apple Clouds
Apple Clouds
Ingredients
- 600 g apples, peeled and cored
- 200 g water
- 30 g gelatin, sheets or powder
- as needed lemon juice
- 70-80 ml water, for powdered gelatin, if using
- as needed oil, for greasing molds
Instructions
- 1
Peel and chop the apples. To prevent browning, drizzle with lemon juice.
⏱️ 5 min
- 2
Add 200 g of water to the chopped apples and cook them until they are soft.
⏱️ 15 min - 3
Blend the cooked apples into a smooth purée. Optionally, strain the purée through a sieve for an even smoother consistency. Let the purée cool completely.
⏱️ 10 min
- 4
Prepare the gelatin. If using gelatin sheets, soak them in cold water, then squeeze out the excess water and add the squeezed gelatin to the warm apple purée. If using powdered gelatin, bloom it in 70–80 ml of water, let it swell, then melt it gently (e.g., in a microwave) and add it to the purée.
⏱️ 5 min
- 5
Whip the mixture until it becomes fluffy. This will take 5–8 minutes with a stand mixer or 10–12 minutes with a hand mixer.
⏱️ 10 min
- 6
Lightly grease a mold (such as silicone cloud or donut molds) with oil.
⏱️ 2 min
- 7
Pour the whipped mixture into the prepared molds and refrigerate for 2–3 hours until set.
⏱️ 180 min
- 8
Once set, carefully remove the "Apple Clouds" from the molds.
⏱️ 1 min
Kitchen Tools
Apple Clouds
- 600 g apples, peeled and cored
- 200 g water
- 30 g gelatin, sheets or powder
- as needed lemon juice
- 70-80 ml water, for powdered gelatin, if using
- as needed oil, for greasing molds
Instructions
- 1
Peel and chop the apples. To prevent browning, drizzle with lemon juice.
⏱️ 5 min - 2
Add 200 g of water to the chopped apples and cook them until they are soft.
⏱️ 15 min - 3
Blend the cooked apples into a smooth purée. Optionally, strain the purée through a sieve for an even smoother consistency. Let the purée cool completely.
⏱️ 10 min - 4
Prepare the gelatin. If using gelatin sheets, soak them in cold water, then squeeze out the excess water and add the squeezed gelatin to the warm apple purée. If using powdered gelatin, bloom it in 70–80 ml of water, let it swell, then melt it gently (e.g., in a microwave) and add it to the purée.
⏱️ 5 min - 5
Whip the mixture until it becomes fluffy. This will take 5–8 minutes with a stand mixer or 10–12 minutes with a hand mixer.
⏱️ 10 min - 6
Lightly grease a mold (such as silicone cloud or donut molds) with oil.
⏱️ 2 min - 7
Pour the whipped mixture into the prepared molds and refrigerate for 2–3 hours until set.
⏱️ 180 min - 8
Once set, carefully remove the "Apple Clouds" from the molds.
⏱️ 1 min