Apple Mold
A classic Victorian-era dessert featuring sweet, stewed apples set into a delicate, shimmering mold. This refreshing dish combines the natural tartness of apples with vanilla and sugar, creating a smooth, fruit-forward jelly that melts in the mouth. Served chilled with a dollop of whipped cream, it makes for an elegant and light finish to any meal.
Ingredients
- 2 pounds Apples (firm, tart variety) (Core removed and thinly sliced.)
- 1 pound Granulated sugar (Approx. 2 cups.)
- 1 ounce Unflavored gelatin powder (Originally '2.5 tolas isinglass'. Substituted with approx. 4 packets (1 oz) of modern gelatin for a firm set.)
- 2 cups Water (Originally '1/2 seer'.)
- 1 teaspoon Vanilla extract (Or to taste.)
- 1 teaspoon Vegetable oil (For greasing the mold. Originally 'salad oil'.)
- 1 cup Whipped cream (For serving.)
Instructions
- 1Wash the apples thoroughly. Cut them into quarters and remove the cores and seeds. Slice the quarters into very thin slices. (Peeling is optional but recommended for a smoother texture).
- 2In a large saucepan or pot (originally a tinned vessel), combine the sliced apples, sugar, and water. Cover the pot and simmer over medium-low heat until the apples are completely soft and tender.
- 3Once the apples are soft, remove from heat. Mash the mixture thoroughly or blend until it becomes a uniform, smooth consistency (ekras). While the mixture is still hot, sprinkle the gelatin over it and whisk vigorously until completely dissolved. Stir in the vanilla extract.
- 4Lightly grease a decorative mold with the vegetable oil. Pour the hot apple mixture into the mold. Allow it to cool to room temperature, then place in the refrigerator (or on ice, as originally directed) for at least 4 hours, or until firmly set.
- 5Once set, unmold onto a serving platter. Serve chilled with whipped cream.