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Recipe Detail Page
Spiced Cider Gelee
Holiday 2011
This light and sophisticated dessert makes a visual play on the ubiquitous glass of holiday cider. Apple ciders can taste different depending on the mixture of apples used—if yours is tart you may want to stir a little sugar or maple syrup into the hot cider mixture.
GELEE
3 cups (750 mL) apple cider
1 envelope unflavoured gelatin
1 cinnamon stick
1 slice of ginger, ¼-inch (5-mm) thick
10 black peppercorns
½ tsp (2 mL) coriander seeds
GARNISH
4 cinnamon sticks
¼ cup (60 mL) whipping cream
½ tsp (2 mL) maple syrup
¼ tsp (1 mL) garam masala
1 Pour ¼ cup (60 mL) apple cider into a small pot and sprinkle with unflavoured gelatin. Place pot over low heat and cook, stirring, until gelatine has completely dissolved and liquefied. Set aside. Pour remaining 2¾ cups (675 mL) apple cider into a large pot and add cinnamon, ginger, peppercorns and coriander seeds. Bring to a boil over high heat, turn heat down to medium and simmer for 10 minutes or until cider is lightly spiced and reduced to 2 cups (500 mL). Pour spiced cider through a sieve into pot with gelatin mixture and stir until well combined. Divide cider mixture between 4 small bowls or glasses, and add 1 cinnamon stick to each bowl. Chill gelée for 2 hours or until set.
2 Whip cream with maple syrup and half of garam masala until it forms soft peaks. Place a spoonful of whipped cream atop each gelée and sprinkle with a pinch of garam masala.
Serves 4
