Apple Horseradish Aspic with Fennel |
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Prep Time: 25 Minutes Cook Time: 125 Minutes |
Ready In: 150 Minutes Servings: 8 |
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Ingredients:
1 tablespoon unflavored gelatin, from 2 (1/4-ounce) packages |
3 cups clear apple juice |
2 tablespoons bottled horseradish (not drained) |
1/2 teaspoon salt |
1/2 medium fennel bulb (sometimes labeled anise ) with fronds |
1 granny smith apple, cut into 1/4-inch dice |
1 teaspoon fresh lemon juice |
Directions:
1. Sprinkle gelatin over 1/4 cup apple juice in a 2-quart saucepan and let soften 1 minute. Stir in horseradish, salt, and remaining 2 3/4 cups juice. Heat over moderate heat, stirring frequently, until gelatin is dissolved. Pour through a fine-mesh sieve into a metal bowl, pressing on and then discarding solids.
2. Quick-chill by putting bowl in a larger bowl of ice and cold water, stirring occasionally, until aspic begins to thicken, 10 to 15 minutes.
3. While aspic is chilling, chop enough fennel fronds to measure 1 tablespoon, then discard stalks. Cut bulb (half) into 1/4-inch dice. Toss apple, diced fennel, and fronds with lemon juice, then divide among ramekins. Ladle aspic into ramekins and chill, covered, until set, about 2 hours. Run a knife around aspic and invert ramekins onto plates to unmold.
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