Apple-Rowanberry Gelée

Ingredients

• 100 ml apple juice
• 20 g whole cane sugar (1 Tbsp)
• 6 sheets white gelatin
• 400 ml rowanberry juice
• 1 large lime
• 2 tbsp honey
• 400 g Strawberries
• 3 stems Lemon balm

Instructions

1. 1.

   Add apple juice and sugar to a pot. Heat while stirring until the sugar is fully dissolved.

2. 2.

   Soak gelatin in cold water for 5 minutes. Add it, still wet, to the juice mixture and stir until dissolved. Stir in rowanberry juice.

3. 3.

   Pour the liquid into 4 small ramekins or cups (120 ml each). Cover and refrigerate for 8–12 hours, preferably overnight, until set.

4. 4.

   About an hour before serving, wash the lime hot and dry it. Use a julienne peeler to cut the zest into fine strips or thinly shave with a vegetable peeler and slice into fine ribbons.

5. 5.

   Cut the lime in half and squeeze out the juice. In a bowl whisk 4 Tbsp of juice with the zest and honey.

6. 6.

   Wash strawberries in standing water, drain well. Clean the berries and cut them in halves or quarters depending on size. Gently toss with the lime dressing and let marinate for about 45 minutes.

7. 7.

   Remove the gelée from the fridge, briefly dip the ramekins in hot water, then pour the gelée onto plates.

8. 8.

   Wash lemon balm, shake dry, pluck the leaves and slice into thin ribbons. Sprinkle the marinated strawberries over the lemon balm and arrange with the rowanberry gelée.