Apple Jelly

Jelly: Bring apple juice and all ingredients – except agar-agar – to a boil in a medium frying pan, reduce temperature. Add agar-agar, gently bubble in about Three min, pour into prepared ramekins, cool. Cover and set in refrigerator in about Four hours.

Place almond slivers on a baking sheet lined with parchment paper, toast in the center of an oven heated to 150 °C for five minutes.

Mix well Calvados, apple, juice of one lemon, maple syrup and mint. Add to almond kernels form, roast about twenty-five min more, cool.

Serve: Loosen jellies precisely from mold edges with tip of knife, place ramekins briefly in hot water, invert onto plates, spread roasted almond kernels and apple pieces evenly over top.

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