Ingredients

Method

• 8-10 apples (pink lady or royal gala), peeled
• 2 2/5 cups sparkling rosé
• 2 2/5 cups clear apple juice
• A pinch of Maldon sea salt
• 4 dry gelatine, sponged in 150ml (2/3 cup) water

Method

Ingredients

Place the whole peeled apples in a saucepan. Add the sparkling wine, apple juice and salt.
Bring to a boil then gently poach the apples until soft (about 25 to 30 minutes).
Remove from the liquid and place in a terrine mould or waterproof loaf tin.
Strain the liquid through a fine sieve to remove any particles. Add the gelatine to the hot liquid and dissolve.
Pour over the apples and refrigerate for 4 to 5 hours.
Slice and serve as a starter with slices of cured salmon, as a cheese course with ripe Brie and biscuits, or as a dessert with dollops of crème fraiche and pink peppercorns.