Apple Gelee

Add the star anise to the apple juice. Bring the juice to a boil and reduce by half. Season with salt.

Cut the apple brunoise and toss with the lemon juice.

Soak the gelatin sheets in cold water for approximately 5 minutes. Squeeze out the water and dissolve them in the hot apple juice.

Pour the mixture into a shallow pan. Cool over an ice bath. When the mixture begins to set, stir in the brunoise apple so that the apple pieces become suspended in the gelee and are evenly dispersed. Refrigerate until firm.