SPICED APPLE JELLIES WITH WHIPPED CREAM TOPPING

SPICED APPLE JELLIES WITH WHIPPED CREAM TOPPING

Serves 4

By thekitchn.com 

For the jelly

3 cups unfiltered apple juice

2 whole allspice

3 cloves

1 cinnamon stick

1 teaspoon powdered gelatine

For the mousse

1 cup whipping cream

1 cup Greek yogurt

120ml/1/2 cup water

2 tablespoons coconut sugar

1/2 teaspoon powdered gelatin

Nutmeg or ground cinnamon, for garnish (optional)

You could also use coconut cream from the top of a can of coconut milk.  Put the cream into a bowl and whip up into whipped cream and put on top the apple jelly.

In a medium pot, bring the apple juice, allspice, cloves and cinnamon stick to a boil.  Boil uncovered for 15 minutes or until the juice has reduced to 2 cups.  Fill a sink or large basin with a few inches of cold water and place the pot in the cold water bath.  Let cool 15-20 minutes, or until the juice no longer feels warm to the touch.

While the juice chills, make the mousse. Whip the cream until it holds soft peaks and set aside in the refrigerator.  Place the yogurt in a medium bowl and whisk until smooth. In a small pot, combine the water, coconut sugar and 1/2 teaspoon gelatin and bring to a boil. Lower the heat and simmer for 2 minutes, stirring once or twice.  Working quickly, whisk the hot mixture into the yogurt. Add the whipped cream and whisk just until smooth. Place the mousse in the refrigerator to chill for at least 2 hours, or up to 2 days. (Cover with plastic wrap after 2 hours.)

Once the juice has cooled, have four 1/2-cup capacity glasses or ramekins ready. Put the pot back on the stove and sprinkle the juice with 1 teaspoon gelatin. Bring to a boil. Lower the heat and simmer for 2 minutes, stirring once or twice. (Don't let the mixture boil madly or it will become foamy.)  Pour the juice into the glasses or ramekins. If there are any bubbles or bits of foam, they can be scooped out with a small spoon. Place the glasses in the refrigerator to chill for at least 2 hours, or up to 2 days. (Cover with plastic wrap after 2 hours.)  To assemble the dessert, whisk the yogurt mousse until smooth.  Spoon a dollop of mousse onto each jelly and top with a sprinkling of freshly-grated nutmeg or cinnamon. Once assembled, the dessert will keep in the fridge, covered, for up to 24 hours.