Rated 5.0 stars by 1 users
Dessert
4 servings
3 hours
10 minutes
Melissa's Corporate Chefs
An impressive looking dessert that really isn't difficult to make. Simply read the directions prior to execution, then read again while executing. Bon Appetit!
1 tablespoon unflavored gelatin (about 1 envelope plus 1/2 teaspoon)
1/4 cup cold water
3 cups fresh apple cider (preferably unpasteurized)
1/4 cup sugar
2 tablespoon calvados or other apple brandy
1 teaspoon fresh lemon juice
4 bunches (about 1/4 pound) Champagne Grapes, accompaniment
In a small bowl sprinkle gelatin over water to soften 1 minute. In a saucepan combine cider and sugar and bring to a rolling boil. Boil mixture, skimming froth, until reduced to 2 cups. Stir in brandy and lemon juice and pour through a sieve lined with a double thickness of dampened cheesecloth or paper towel into a bowl. Stir gelatin mixture into hot cider mixture, stirring until gelatin is dissolved. Stir mixture well and divide among four 1/2-cup molds.
Chill gelées until firm, at least 3 hours, and up to 2 days. To unmold gelées, dip bottoms of molds, 1 at a time, into a bowl of hot water 3 seconds. Run a thin knife around edges of molds and invert gelées onto 4 small dessert plates. Serve gelées with small bunches of grapes alongside.
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