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Hungry for more? This recipes was featured in a podcast episode!
Create a truly unique look to a classic Waldorf salad by popping all the toppings in a muffin tin and molding in gelatine.
Prep Time: 15 min
Set time: 4 hrs
Yield: 6-8 servings
Ingredients
1 envelope plain gelatine
2 tbsp lemon juice
1 3/4 cup apple cider
pinch salt
1 stalk celery
1 crisp apple
3 halves of canned peaches
Directions
Thinly slice the celery and apple, dice the halves of canned peaches. Set aside in separate bowls for later.
In a small bowl, stir together lemon juice and gelatine powder. Let sit for at least 5 min to allow the gelatine to bloom.
In a medium saucepan heat the apple cider to boiling. Remove from heat and stir in bloomed gelatine and a pinch of salt.
Pour a small amount of cider gelatine into a muffin tin or silicone muffin cups. Arrange the sliced celery, then apples and then diced canned peaches in layers in the muffin tin/cups.
Top up with remaining cider gelatine. Refrigerate until set.
Unmold the gelatines from the muffin tin and serve over a bed of fresh lettuce. Top with nuts and cheese, if desired.
Zhuzh it up!
Mix up the apple cider with cranberry juice or pomegranate juice.
The 'blooming' radish was made by cutting thin slices of the radish, careful not to go all the way through & soaking in cold water for a couple hours in the fridge to open it up.
This amazing recipe was written by Erin Walker