How to cook
Wash the apples and cut them into pieces. Boil them until tender, then blend them. To the hot puree, add the gelatin which has melted in the juice in which you boiled the apples.
1 tablespoon of juice gets 1 tablespoon of gelatin. Add the sugar. Stir all of this in a container on the stove. To the cooled but not yet jellied sauce, add half the quantity of beaten cream and stir again.
Garnish with the remaining cream. Serve jellied.