Apple Pastila / Apple Zephyr
Apple Pastila / Apple Zephyr
Ingredients
- 1 1/3 pound red apples, peeled, cored, and roughly chopped
- 1/2 cup water
- 40 grams unflavored gelatin powder, or 4 1/2 tablespoons
Instructions
- 1
Place the peeled, cored, and roughly chopped apples into a medium saucepan. Add the water.
⏱️ 2 min
- 2
Cook the apples over medium heat, stirring occasionally, until they are very soft and easily mashed, about 15-20 minutes.
⏱️ 20 min
- 3
Remove the saucepan from the heat. Using an immersion blender, carefully puree the warm apple mixture until it forms a smooth, thick applesauce-like consistency. Alternatively, transfer to a regular blender and blend until smooth, then return to the saucepan.
⏱️ 5 min
- 4
Pour the warm apple puree into the bowl of a stand mixer. Add the unflavored gelatin powder to the puree.
⏱️ 3 min
- 5
Using the whisk attachment, whip the apple mixture on high speed for 15-20 minutes, or until it transforms into a voluminous, white, airy, and fluffy foam, resembling meringue or whipped cream in texture.
⏱️ 20 min
- 6
While the apple mixture is whipping, line a small (approximately 8x8 inch) square baking dish or container with parchment paper, leaving an overhang on the sides to easily lift the pastila later.
⏱️ 5 min
- 7
Carefully pour the whipped apple mixture into the prepared baking dish. Use a spatula to gently smooth the top surface.
⏱️ 5 min
- 8
Cover the dish tightly with plastic wrap, ensuring the plastic wrap touches the surface of the apple mixture to prevent a skin from forming. Refrigerate for at least 4 hours, or until completely set.
⏱️ 240 min
- 9
Once set, remove the block of apple pastila from the mold by lifting the parchment paper. Place it on a cutting board and cut into individual square or rectangular pieces.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Apple Pastila / Apple Zephyr
- 1 1/3 pound red apples, peeled, cored, and roughly chopped
- 1/2 cup water
- 40 grams unflavored gelatin powder, or 4 1/2 tablespoons
Instructions
- 1
Place the peeled, cored, and roughly chopped apples into a medium saucepan. Add the water.
⏱️ 2 min - 2
Cook the apples over medium heat, stirring occasionally, until they are very soft and easily mashed, about 15-20 minutes.
⏱️ 20 min - 3
Remove the saucepan from the heat. Using an immersion blender, carefully puree the warm apple mixture until it forms a smooth, thick applesauce-like consistency. Alternatively, transfer to a regular blender and blend until smooth, then return to the saucepan.
⏱️ 5 min - 4
Pour the warm apple puree into the bowl of a stand mixer. Add the unflavored gelatin powder to the puree.
⏱️ 3 min - 5
Using the whisk attachment, whip the apple mixture on high speed for 15-20 minutes, or until it transforms into a voluminous, white, airy, and fluffy foam, resembling meringue or whipped cream in texture.
⏱️ 20 min - 6
While the apple mixture is whipping, line a small (approximately 8x8 inch) square baking dish or container with parchment paper, leaving an overhang on the sides to easily lift the pastila later.
⏱️ 5 min - 7
Carefully pour the whipped apple mixture into the prepared baking dish. Use a spatula to gently smooth the top surface.
⏱️ 5 min - 8
Cover the dish tightly with plastic wrap, ensuring the plastic wrap touches the surface of the apple mixture to prevent a skin from forming. Refrigerate for at least 4 hours, or until completely set.
⏱️ 240 min - 9
Once set, remove the block of apple pastila from the mold by lifting the parchment paper. Place it on a cutting board and cut into individual square or rectangular pieces.
⏱️ 5 min