3/4 cup + 2 tablespoons (210 ml) apple juice, cold
1/2 cup (125 ml) ice cider
18 fresh raspberries
1/2 cup (125 ml) 35% whipping cream
1 tablespoon (15 ml) sugar
In a bowl, combine the gelatin and apple juice. Let bloom for 5 minutes, and then melt the gelatin in the microwave oven. Whisk the gelatin mixture into the ice cider.
Spoon the cider mixture into 6 small decorative or martini glasses. Let set in the refrigerator for about 1 hour and 30 minutes or until the mixture is firm enough to stick 3 raspberries inside each serving. Refrigerate again for about 2 hours.
With an electric mixer, whip the cream with the sugar until soft peaks form.
Spread the whipped cream over the ice cider jelly. Serve as a pre-dessert.
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