Apple Horseradish Aspic With Fennel
Serves: 4
Citlalli Gibson
1 January 1970
Based on User reviews:
41
Spice
58
Sweetness
53
Sourness
44
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
Directions:
1
Sprinkle gelatin over 1/4 cup apple juice in a 2-quart saucepan and let soften 1 minute
2
Stir in horseradish, salt, and remaining 2 3/4 cups juice
3
Heat over moderate heat, stirring frequently, until gelatin is dissolved
4
Pour through a fine-mesh sieve into a metal bowl, pressing on and then discarding solids
5
Quick-chill by putting bowl in a larger bowl of ice and cold water, stirring occasionally, until aspic begins to thicken, 10 to 15 minutes
6
While aspic is chilling, chop enough fennel fronds to measure 1 tablespoon, then discard stalks
7
Cut bulb (half) into 1/4-inch dice
8
Toss apple, diced fennel, and fronds with lemon juice, then divide among ramekins
9
Ladle aspic into ramekins and chill, covered, until set, about 2 hours
10
Run a knife around aspic and invert ramekins onto plates to unmold
11
Sprinkle gelatin over 1/4 cup apple juice in a 2-quart saucepan and let soften 1 minute
12
Stir in horseradish, salt, and remaining 2 3/4 cups juice
13
Heat over moderate heat, stirring frequently, until gelatin is dissolved
14
Pour through a fine-mesh sieve into a metal bowl, pressing on and then discarding solids
15
Quick-chill by putting bowl in a larger bowl of ice and cold water, stirring occasionally, until aspic begins to thicken, 10 to 15 minutes
16
While aspic is chilling, chop enough fennel fronds to measure 1 tablespoon, then discard stalks
17
Cut bulb (half) into 1/4-inch dice
18
Toss apple, diced fennel, and fronds with lemon juice, then divide among ramekins
19
Ladle aspic into ramekins and chill, covered, until set, about 2 hours
20
Run a knife around aspic and invert ramekins onto plates to unmold