- 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)
- 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.