Appletiser jelly with apple and fennel

Appletiser jelly with apple and fennel

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  • 6
  • Easy
  • Dairy free
  • 25 minutes
  • 5 minutes


  • 1 x 750 ml Appletiser bottle
  • 10 gelatine sheets
  • 2 Granny Smith apples, sliced into matchsticks
  • 1 fennel bulb, thinly sliced
  • 200 g blueberries
  • ¼ cup Woolworths blueberry oil-free dressing

Cooking Instructions

Heat half the Appletiser in a saucepan over a medium heat. Meanwhile, soak the gelatine in cold water until soft, about 5 minutes.

Remove the gelatine from the water, squeeze out any excess liquid and add to the Appletiser. Stir until completely dissolved, remove from the heat and add the remaining Appletiser. Stir well, then pour into a jelly mould. Chill for 4–6 hours, or until completely set.

Turn the jelly out onto a serving dish. Top with the apple, fennel and blueberries. Drizzle over the dressing just before serving.

Clement Pedro Recipe by: Clement Pedro
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Clement Pedro strikes a balance between rib-sticking fare you can really get stuck into and experimental recipes that take accessible ingredients to next-level status. Clem can do pretty much anything – and so can you with his recipes.

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