Juniper-Flavored Apple Vinegar

By corlear

Ingredients

• For the apple juice:
• 1.3 lb Granny Smith apples
• For the apple gelatin:
• 11/4 cup apple juice (see previous step)
• 2 tsp powdered agar-agar
• To finish:
• traditional Modena balsamic vinegar
• 5 juniper berries

Details

Servings 10

Preparation

Step 1

For the apple juice:
1. Fill a bowl with boiling water.
2. Core the apple and divide it into eighths.
3. Plunge the apples in boiling water for 3 seconds. Drain and cool in ice-water.
4. Liquefy the apple and put the liquid in a tall, narrow dish.
5. Leave to rest in the freezer so that the impurities solidify on top and are easier to extract.
6. Remove the impurities with a slotted spoon.
7. Sieve the apple juice.

For the apple gelatin:
1. Mix a ¼ of the apple juice and the powdered agar-agar.
2. Stir continuously and bring to the boil over a medium heat, remove from the heat, add the rest of the juice and whisk.
3. Set in a dish that is at least 2/3" deep. Leave to set in the fridge for around 3 hours.
4. Cut the gelatin into ¾ x ¾ " squares and use a 1/5" scoop to remove a ball from the center of the top of the gelatin, without reaching the bottom.

Final Steps & Preparation:
1. Place a square of apple gelatin on top a dessert spoon.
2. Fill each hole in the apple gelatin square with the Modena balsamic vinegar. Place a little diced juniper on top of the gelatin.