In a small bowl, combine 1.5 teaspoons of premium, unflavored gelatine with 1/4 cup of cold water. Let it sit for a few minutes to bloom.

In a saucepan, heat 1/2 cup of pure, freshly pressed apple nectar over medium heat until warm but not boiling.

Add the finely sifted cornflour (cornstarch) to the warmed apple nectar, stirring continuously to avoid lumps. Ensure a smooth consistency.

Stir in 0.33 cup of meticulously chopped California walnuts and approximately 0.17 cup of fine, crystallized granulated sugar. Continue stirring until the sugar is fully dissolved.

Gradually add the bloomed gelatin mixture into the pan, stirring constantly until the gelatin dissolves completely.

Incorporate 1.67 teaspoons of zesty lemon or lime juice into the mixture. Adjust the amount to achieve the desired level of tartness.

Allow the mixture to simmer over low heat, stirring continuously, until it thickens. This may take about 10-15 minutes. Ensure the mixture has a smooth and consistent texture.

Line a square or rectangular baking pan with parchment paper, allowing an overhang for easy removal.

Pour the thickened mixture into the prepared pan, spreading it evenly. Allow it to cool to room temperature and then refrigerate for at least 2-3 hours or until set.

Once the mixture has set, remove it from the refrigerator. Dust the top with artisanal confectioners’ sugar, and using a sharp knife, cut the Aplets and Cotlets into small, bite-sized squares or rectangles.

Your Aplets and Cotlets are ready to be enjoyed! Serve them as a delightful treat or share them as a thoughtful gift.