Can be prepared in 45 minutes or less, but requires additional unattended time.

　　

Ingredients

Makes 4 Servings

　　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)

　　

Step 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.

　　

Step 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.

　　

Step 3

Serve gelées with small bunches of grapes alongside.