Ice Cider Jelly
Featured in the book Ma cuisine week-end Book (French Version)
Ingredients
- 1 teaspoon gelatin
- 3/4 cup + 2 tablespoons (210 ml) apple juice, cold
- 1/2 cup (125 ml) ice cider
- 18 fresh raspberries
- 1/2 cup (125 ml) 35% whipping cream
- 1 tbsp sugar
Instructions
- In a bowl, sprinkle the gelatin over the apple juice. Let bloom for 5 minutes. Place the bowl of gelatin in the microwave oven and heat until dissolved. Add the ice cider and mix well.
- Spoon the mixture into 6 small decorative or martini glasses. Let set in the refrigerator for about 1 hour and 30 minutes or until firm enough to push 3 raspberries into the mixture in each glass. Refrigerate again for about 2 hours.
- In a bowl, whip the cream and sugar with an electric mixer until soft peaks form.
- Spread the whipped cream over the ice cider jelly. Serve as a pre-dessert.
Featured in the book Ma cuisine week-end Book (French Version)