White wine jelly with little pieces of apple

Preparation time (without cooling time):

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Ingredients for 4 persons:

  • 6 sheets gelatine (alternatively 9 g powdered gelatine)
  • 2 apples (200 g)
  • 3-4 tablespoons lemon juice
  • 100 ml white wine (dry)
  • 2 tablespoons sugar
  • 1 small packet of vanilla sugar
  • 250 ml clear apple juice
  • ½ teaspoon Bols Peppermint Green

In addition:

  • apple slices, pastry and icing sugar to decorate


  1. Soak gelatine in substantially cold water (or alternatively prepare powdered gelatine in accordance with the instructions on the packet).
  2. Wash apples, peel them if you wish. Quarter apples, cut out cores. Cut pulp into small cubes and drizzle with 2 tablespoons of lemon juice.
  3. Heat up white wine, dissolve sugar and vanilla sugar in it and quickly toss apple cubes into this.
  4. Carefully squeeze out gelatine and warm over a gentle heat until it has completely dissolved. Add apple juice whilst stirring, season to taste with Bols Peppermint Green and 1-2 tablespoons of lemon juice. Add prepared apple cubes to the white wine stock.
  5. Rinse 2 tall cups (with a 250 ml capacity) with cold water. Pour in apple mixture and stand in a cold place for at least 4 hours.
  6. Briefly put into hot water before serving. Loosen edges of the dessert from the edge of each cup using a sharp knife and turn over carefully. Stand in a cold place again.
  7. Slice jellied food and serve in portions with fresh apple slices and pastry dusted in icing sugar to taste.

Click here for more information on cooking and baking with gelatine.

Nutritional values per person approx.:

  • Calories: 160
  • Joules: 671
  • Protein: 3.1 g
  • Fat: 0.6 g
  • Carbohydrates: 29.9 g