November 20, 2012
This is how I spend my time. I debated, for longer than I feel comfortable admitting, whether to call this recipe Apple Cider Jello or Apple Cider Gelee. It gets worse: I wanted to call it gelee, but thought you might think I’m a snob. I’m not. Not really, I don’t think. Well, maybe about some things. Shit, I don’t know—I just think jello is weird and sounds, well, junky. But then gelee sounds like I’m putting on airs.
Here’s the deal: When I serve this plain to my kids, it’s jello. When I use it more fashionably, it’s gelee.
Most days this is jello, but this is Thanksgiving week so let’s call it glee, shall we? Let’s agree, here and now. I even want you to pronounce “glee” with a light French accent. Don’t make it too heavy, just brush the word softly with a French touch the way you do when you say Bridget Bardot’s name. Then, once you have that down, make Maple Yogurt Mousse, allow it chill while you make this apple cider gelatin and, once the gelatin is no longer hot to the touch, pour the magic liquid on top of the mousse until it comes up about a half-inch or so. Let the gelee set and serve it as part of your dessert spread on Thursday.
It’s embarrassing how easy this dessert is to make, and all ahead of time. Look at how beautiful:
Serving Yogurt Mousse Cups with Apple Cider Gelee will make you look as effortlessly elegant as you’ll sound when you say gelee.
“Jello? No, darling, it’s gelee.”
Wait. No, that went too far. That’s what someone would say if they were trying hard. If a guest confronts (no matter how lightheartedly), “Gelee? This seems just like jello?” simply smile and say, “It is.” Then watch everyone devour this bright, light, airy dessert. It’s a gorgeous way to end a big holiday meal.
Apple Cider Jello
(can be shared with kids 10+ mos)*
Serves 2 as a snack or makes enough to top 6-servings of Maple Yogurt Mousse
1/2 cup cold apple cider
2 packets (about 5 teaspoons) powdered unflavored gelatin
1 1/2 cups apple cider, heated to boiling
Up to 1 tablespoon honey* (optional; not recommended if using to top Maple Yogurt Mousse)
1. Pour cold cider into a large bowl and sprinkle gelatin powder over the top; allow to sit for one minute.
2. Pour hot cider into gelatin mixture and stir until the gelatin completely dissolves, 2-3 minutes. Stir in honey, if desired.
3. Pour gelatin, dividing equally, into four serving cups and refrigerate until firm. If using to top Maple Yogurt Mousse, allow liquid gelatin to cool completely to the touch before pouring on top of set mousse; divide evenly among the 6 servings.
*Note: Though jello is hardly a choking hazard, I suggest holding off on this treat until baby is able to manage finger foods on her own. Also, omit honey if serving to children under 12-months-old for risk of botulism. I recommend holding off on sweeteners all together for young eaters but, if you want to use a little something, use a sweetener other than honey when sharing with babies under 1-year-old.