In this minecraft tutorial, we're going to show you how to make a Golden Apple from Minecraft! This recipe is perfect for fans of the game who want to add a bit of extra gold to their inventory!
If you're looking for a fun Minecraft tutorial to spice up your day, then this is the one for you! We'll show you how to make a Golden Apple from the game, and you'll be able to enjoy the process along the way!
Ingredients: Granny Smith puree: 3 granny smith apples, peeled and cored 1 tsp lemon juice Pinch of salt
Tart apple jellies: 1/2 cup granny smith puree 1/3 cup sugar 1/2 TBL cornstarch 1 tsp lemon juice 1 Rockit apple, peeled and diced into cubes Pinch of salt
Apple Mousse: 1/2 TBL gelatin 1 1/2 TBL water 1 cup heavy cream 1/2 cup granny smith puree 1 tsp lemon juice 1/4 cup sugar 1/4 tsp vanilla Pinch of salt
Golden Glaze:
1 3/4 tsp gelatin 2 TBL water 1/3 cup milk 1/2 cup cream 1 cup superfine sugar 1 3/4 TBL cornstarch 1/4 cup glucose powder Gold gel color
The rest: Cookies or graham crackers Chocolate covered pretzels
For granny smith puree: Peel and slice apples, removing the core. Place in a microwave-safe bowl and toss with lemon juice Microwave for 5 minutes. Carefully remove from the microwave and stir. Cook another 3-5 minutes or until apples are soft.
Mash apples in the container or pulverize them with a stick blender. Keep refrigerated until ready to use.
For tart apple jellies: Peel, core, and dice a Rockit or other small apple into small cubes. Toss with lemon juice. Set aside.
In a pot whisk together sugar and cornstarch. Add puree. Cook over medium heat stirring often until it thickens into a thick jam. Remove from heat and add reserved apple cubes. Spoon jelly into mini-dome molds. Place in the freezer to set, two to three hours. Halfway through, unmold half of them and place over the other half making spheres. Keep in the fridge until ready to use.
For Apple Mousse: Soak gelatin in water. Set aside. Whip cream to stiff peaks. Set aside. In a small pot, place apple puree, lemon juice, sugar, and vanilla. Cook over low heat stirring continually until it comes to a boil. Turn off heat, add gelatin, and stir to dissolve. Add a pinch of salt. Allow to cool slightly, a few minutes.
Add apple mixture into cream and fold carefully until combined. You can leave a few streaks. Place mousse into a piping bag and fill apple silicone molds 3/4 of the way up. Insert a tart apple ball into the molds so that it sits around the middle.
Fill with more mousse. Place a cookie or small piece of graham cracker so that it has a flat base. Place in the freezer for three hours or until set. Unmold, and then keep in the freezer until ready to use.
For glaze: Soak gelatin in 2 TBL of water. Reserve 1/4 cup of superfine sugar. Mix with cornstarch. Set aside. In a small pot, place the rest of the sugar, milk, cream, and glucose powder. Bring to a boil. Add gold gel color.
Once a boil is achieved, turn off the heat and sprinkle in the reserved sugar mixture. Whisk constantly and bring to a boil again. Remove from the heat and allow to cool to 105 degrees. Then, you can add the soaked gelatin.
Mix with a stick blender to ensure there are no lumps. Once it's cooled to 85 degrees, carefully dip an apple directly from the freezer. Place on a drying rack to set a few minutes. Finish with a chocolate-covered pretzel and mint leaf. Eat immediately or refrigerate until ready to eat.
You can save the leftover glaze in a plastic bag, just bring it up to 85 degrees before glazing.
Now, for a healthy part of a balanced diet, Golden Apple!
In this video, I'm making a real-life version
of Golden Apple from Minecraft.
It's a special food item that bestows beneficial effects when consumed.
And no, for my version,
you won't need any actual gold to make it. Here's how.
Alright, we're gonna make
our delicious dessert out of Granny Smith Apples!
I like these because of their pectin content,
and because i just think they're generally
the best apple for cooking and we're gonna need
three of them you might need more i would make more than you need
because you can freeze it and
use it whenever it also makes
a pretty good apple sauce all right first let's peel them right now
i'm going to slice in half
and i'm going to remove the core
by simply cutting it to quarters and then
slicing the core out that way see convenient right now we're going
to cut the apple into
essentially eighths but you can make them smaller than
that into a microwave safe bowl i'm using a
measuring cup for reasons
that will present themselves eventually you want to toss them
with a little bit of lemon juice all right
so we're going to take this microwave safe bowl
and we're gonna nuke it for five minutes all right
five minutes has gone by when i give it a little
bit of a stir careful it's hot kind of redistribute
the apples best you can helps if you use a
container bigger than what you think you're gonna
need oh i just lost one uh but i'm gonna let that
one stay on the floor all right
and we're gonna go another five minutes all right another five
minutes of cooking and we've got well apple slop
and I'm gonna pulverize it in
another five minutes because I don't want
to burn myself in the meantime
I'll clean up this big apple mess all right
so we have to pulverize this into
a puree you can use a potato masher you can use
a ricer you can even use a
blender but I'm gonna make it easy on me
and I'm going to use my stick blender to
get it super super smooth all right
so three apples gave me about two cups of
puree, which is more than we need. I did three apples.
You could probably get away with doing
two. I just wanted to make sure that I had more than less.
But as you can see, this is done and
we're gonna make our treats with it.
We start our apple jelly. I'm going to introduce you to a new
breed of apple called Rocket. R-O-C-K-I-T.
It is my new favorite apple in the world. I love these
things. They're nice and small and I can't really describe the flavor,
but it's like, imagine if a
Granny Smith was a little bit sweeter.
I think that's probably pretty close.
So I'm gonna peel this and I'm gonna dice it into cubes.
So let's do that.
I've peeled and cored these
and I'm going to slice these in half
and then I'm going to make matchsticks
and then slice the
other way around.
All right, we've got our cubes
and we're gonna toss them with a little bit of lemon juice
that they don't brown and to tell you
the truth you probably don't need all of these i probably
made too much but i'm gonna just eat them if uh i don't need them
so that's fun all right first
some sugar pot is off right now by the way some
cornstarch we're just gonna stir that up it'll be
easier to incorporate when it goes to meet
the apples speaking of apples we're gonna add half
a cup of our puree that we made
and a little bit of water just to get things going and a little bit
of lemon juice just a dash stir that in and then we'll turn
on the heat check it out it's boiling
and it is thickening up considerably keep stirring it
and we're going to cook it for a while until
it thickens up even more whatever you do do not abandon
your post keep stirring as it thickens
this stuff burns pretty quickly all right
when they're at this stage and you can do this and
you know it leaks back but it leaks back slowly turn off the heat
and then we can add our apples
i think i'm gonna use them all
that's nice stir them in good
incorporate it all right these are
little sphere molds and i'm gonna spoon our jelly
into these molds there's really no wrong way of
of doing this but the cool thing with silicone
is hard to make a mess if it's contained in a
baking sheet like this as you can see here
my recipe did far more than just eight it's gonna
make a lot but that's okay uh i like having extra
so i don't have to do this next time i make this
dessert um however if you want to half
the recipe uh feel free to do that um but whatever you do
take your uh little domes
and put them in the freezer for about we're gonna check them in 30
minutes but it might take an entire hour all right it's
been a couple hours so they're uh
mostly solid but what i'm gonna do is i'm gonna take the halves
and put them on top of that and
kind of just squeeze it kind of just squeeze it
on there it'll stick all right that's all the cooking
i'm gonna do today i'm gonna do the cream tomorrow
so i'm gonna let these set up in the freezer
overnight all right step one
for our apple mousse we're gonna soak some gelatin i'm just gonna put
that into this water and stir it in clumps aren't too good
so i'm going to stir that very gently
with a chopstick so that it soaks real good all right we're gonna let
that we're gonna set that
aside all right next some cream it's not whipped yet i
was about to say whipped cream but it's not
whipped yet we're going to whip it all right now you could use
an electric whisk for this
when it's this little cream i just do it
by hand just about done as you can see nice and stiff
stiff peaks all right set this aside all right
into a small saucepan goes our granny smith puree
that we made yesterday it all
and a little bit of lemon juice
and some sugar and i'm just gonna
stir this all up right before i put it
to some heat all right i'm gonna cook this on medium heat
I don't want to be too rough with it,
but I do want this to come up to a steady boil.
Pretty, there we go, that's some vigorous bubbles.
I'm going to turn off the heat,
and I'm going to add the soaked gelatin from before,
and a little bit of vanilla, very little.
And we're going to stir this until the gelatin completely dissolves.
It should happen pretty simply.
Alright, there's a little bit of a chunk there,
but it'll dissolve, don't worry.
all right so the apple jelly's basically
cooled down there's no more smoke coming
out of it and I've been stirring it constantly
for about five minutes so now
we can incorporate it into our reserved cream
and sometimes people go in stages
but I'm just gonna pour the whole thing
in make sure to get it all and we're
going to carefully fold
carefully fold probably
should let it cool down more
but I don't think it's gonna matter too much all right
that's good these are apple
molds and when I unmold it doesn't look like it right now
but when I unmold it it will look like
an apple. All right I'm gonna take one of these delicious jellies
and push it into the thing with
the cream kind of mold over it and then this one
as well top off with the rest of the cream. All
right so one more thing I'm gonna put a mini Neapolitan wafer
at the very top just to serve as a base for
these right these are gonna go in the fridge
for about four hours to set up
and then we're gonna put them in the freezer
but first let's let them set up
in the fridge all right so you just kind
of have to be brave with it drag them
out look at that pretty little apples I'm gonna put them back
in the freezer
for a hot second because I don't want them
to start getting soft on me all
right glaze is gonna be set
with a very light gelatin mixture so I'm going to
to take some gelatin and some water.
We're gonna bloom it just like we did before.
This is super fine sugar.
I'm gonna reserve a little bit of it
and I'm gonna put it in this bowl
and I'm gonna mix
that with some cornstarch.
Get real good and mixed.
Probably should use a bigger bowl.
Bigger bowls ensure that you don't make a mess.
Out of sight?
All right, in a small pot goes the rest of our sugar
that we didn't mix with the cornstarch
and some glucose powder.
You can find that online or in some cake shops.
some cake shops, sorry, some milk,
some cream, and we can go
and take this to a stove to get it to
boil. All right, I have this heating up over medium-low heat.
I'm going to bring this to a
boil, but there's no need to rush it.
This is pretty delicate stuff. Now, this looks pretty
good now, but we're making golden apples here,
so let's add a little bit of gold gel color. All
that color is pretty good
but I'm gonna add a little bit of edible glitter so
that it's even more shiny check it out
molten gold so it's still boiling pretty
fast I'm going to turn off
the heat let it come down a little bit before the
next step so not taking it off the stove
but I am turning off the heat back down
to a low bubble I'm gonna sprinkle
in that cornstarch sugar mixture whisking
continuously so I don't get any lumps.
Squisk, squisk, squisk, squisk.
And then I'm going to
bring it right back up to the boil over medium heat.
Don't want to rush this. All right, so I
took the mixture out of the fridge after about 20 minutes
because I want to make sure that I don't
miss my opportunity. Once it drops to 105, it is hovering around 108.
I'm going to keep stirring
it with the thermometer
so that i can add the gelatin mixture right when it hits 105 105.
all right i'm going to add the gelatin
and i'm going to switch to my whisk we're going to stir
it in until it is completely dissolved right now
while it feels like it's dissolved i'm going to
not take any chances and i'm going to run my stick blender through it
All right, once your coating liquid
has reached 85 degrees Fahrenheit,
you can grab your apple
directly from the freezer and glaze it.
Make sure that every single, ah,
all right, let the excess drip out.
Make sure that you have a cooling rack ready.
And for stems, you're going to shove
in a chocolate-covered pretzel and a small little
If you liked
that, check
out my other
Minecraft
videos, I
think you'll
like them.
In the meantime, don't forget to like, comment,
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See you next time, bye!
