Cider and Calvados Gelees with Champagne Grapes

1. 1

   In a small bowl sprinkle gelatin over water to soften 1 minute.

2. 2

   In a saucepan combine cider and sugar and bring to a rolling boil.

3. 3

   Boil mixture, skimming froth, until reduced to 2 cups.

4. 4

   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.

5. 5

   Stir gelatin mixture into hot cider mixture, stirring until gelatin is dissolved.

6. 6

   Stir mixture well and divide among four 1/2-cup molds.

7. 7

   Chill gelees until firm, at least 3 hours, and up to 2 days.

8. 8

   To unmold gelees, dip bottoms of molds, 1 at a time, into a bowl of hot water 3 seconds.

9. 9

   Run a thin knife around edges of molds and invert gelees onto 4 small dessert plates.

10. 10

    Serve gelees with small bunches of grapes alongside.

* Per serving · 4 servings · Values may vary.

No additional tips available.