Cider and Calvados Gelees with Champagne Grapes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Can be prepared in 45 minutes or less, but requires additional unattended time. Ingredients:
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 tablespoons calvados or other apple brandy |
1 teaspoon fresh lemon juice |
accompaniment: 4 small bunches champagne grapes (about 1/4 pound) |
Directions:
1. 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.
2. 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.
3. Serve gelées with small bunches of grapes alongside.
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