中文介紹
材料：
紅葡萄酒煮蘋果：蘋果3個、紅葡萄酒適量（沒過蘋果），糖適量。奶油慕絲：吉利丁片或明膠粉10克（我用了瓊脂，做出來會比較硬）、水140克、蛋黃1個、砂糖60克、牛奶100克、鮮奶油160克、利口酒適量、紅葡萄酒煮蘋果1個
果凍：吉利丁片或明膠粉15克（我用了瓊脂，做出來會比較硬）、水450克、砂糖90克、利口酒適量
做法：
1、將蘋果去皮去核，和紅葡萄酒一起煮片刻，加糖調味。冷卻後入冰櫃浸泡1天，讓蘋果周圍變紅
2、將瓊脂（吉利丁片或明膠粉）用涼水泡軟
3、將鮮奶油打發到沿打蛋器成細柱滴落時，放入冰櫃保存
4、另取一盆，蛋黃和砂糖混合，用打蛋器打發起泡，待用
5、鍋中倒入牛奶和水，在火上加熱，不能攪拌
6、加熱到鍋邊有氣泡時，關火倒入4中，輕輕攪拌均勻
7、將6倒入鍋中，中小火加熱，加入瓊脂，沸騰前關火，待瓊脂融化
8、瓊脂融化後，過濾，加入利口酒調味
9、攪拌冷卻後倒入打發的鮮奶油中
10、取浸泡好的紅酒蘋果一個切薄片，兩個切丁
11、在9中加入切丁的紅酒蘋果，攪拌混合
12、倒入模具中，模具底可以墊海綿蛋糕，沒有也行。放入冰櫃冷卻凝固
13、取鍋將泡蘋果的紅酒倒入，加入瓊脂和適量水，小火加熱
14、待瓊脂融化後，加入利口酒調味，冷卻
15、將果凍倒在成型的奶油冰點心上，放冰櫃稍微冷卻
英文解說
Material:
Red wine cooking apples: Apple 3, moderate red wine (not too apple), sugar amount. Cream Mousse: gelatin tablets or powdered 10 grams (I used agar, made up would be more hard), 140 grams of water, 1 egg yolk, sugar 60 grams, milk 100 grams, 160 grams fresh cream, liqueur appropriate, cooking apples 1 red wine
Jelly: tablets or powdered gelatin 15 g (I used agar, it would be more hard to do them), water 450 grams, 90 grams sugar, liqueur appropriate
Practice:
1, the apple peel, core, and red wine, boil a moment, sugar flavor. After cooling, 1 day immersion into the refrigerator to allow the surrounding red apple
2, the agar (gelatin tablets or powdered) soaked with cold water
3, will be sent to along whisk the cream into a small column dropping when the refrigerator
4, for an alternative pot, mix sugar and egg yolks with mixer sent blistering, stand-
5, the pot into the milk and water, heated on the fire, not stirred
6, when heated to Guobian air bubbles, turn off the heat into the 4, gently stir
7, the 6 into the pot, medium heat, adding agar, boiling off the heat before, to be melted agar
8, agar melted, filter, adding liqueur flavor
9, stirring after cooling oil into the milk sent
10, take a good soaking a sliced red apple, two diced
11, 9 Jiaruqieding in red wine apples, mixing
12, into the mold, the mold can pad the end of sponge cake, do without. Refrigerator cooling solidification
13, take pan to soak into the apple wine, adding agar and the appropriate amount of water, low heat
14 until the agar dissolved, add the liqueur flavor, cooling
15, the jelly fell to the freezing point of cream heart shape, slightly cooling the fridge
