Apple, strawberry & banana purée verrines with apple juice jelly and yogurt

Preparation

1. Make the apple juice jelly 

In a small saucepan, gently heat the apple juice. 

Add the powdered gelatin (or agar-agar) according to package instructions, stirring well until fully dissolved. 

If using honey, add it at the same time. 

Let cool slightly. 

2. Assemble the verrines 

Pour about 1/3 of the jelly mixture into the bottom of each verrine. 

Chill in the refrigerator for about 30 minutes, until the jelly begins to set. 

3. Add the layers 

Once the jelly is set, add about 1/2 cup (120 ml) of vanilla yogurt to each verrine. 

Then top with BioItalia apple and banana purée, filling nearly to the top. 

4. Garnish 

Top with fresh strawberries, banana slices, or small pieces of apple. 

5. Chill again 

Place the verrines back in the refrigerator for at least 1 hour before serving. 

Biotalia Tip:  

• Extra creaminess: For a richer texture and a tangy touch, add a layer of yogurt between the jelly and the purée. 
• Vegetarian version: Use agar-agar instead of gelatin for a 100% plant-based option. 
• Serving suggestion: Serve well chilled for a light dessert or a healthy, satisfying snack.