Aromatic apple and sweet wine jelly with homemade whipped cream

A delicious and light dessert to finish a rich meal! The flavours of this recipe will remind you slightly of those in an apple pie but it is more fine in texture and more refreshing!

Recipe of Vassilis Kallides,

a prominent Head Cook and food author

"Cook Book" magazine of "ETHNOS" newspaper

Ingredients (for 6 people)

For the jelly:

2 apples of your choice, peeled and cut in large cubes

300 ml of white sweet wine

200 ml of apple juice

100 ml of orange juice

1 lemon, the juice

100 gr. of granulated sugar

2 whole cloves

5 gelatin sheets

For the whipped cream:
150 ml of crème fraîche

25 gr. of icing sugar

½ tsp of ground cinnamon

Method:

Put in a medium pot the wine, the fruit juices and the lemon juice, the sugar and the cloves on medium-low heat. When they come to the boil add in the saucepan the apples. Simmer for 20 minutes until they are softened.

In the meantime, soak the gelatin sheets in a bowl filled with cold water. Squeeze thoroughly with your hands and add into the pot. Stir thoroughly with a wooden spoon until the gelatin is dissolved. Take the pot off the heat and leave aside to cool down.

Discard the cloves and pass the apple mixture through a very fine sieve, pressing as much as possible so to release the apple juices into a bowl.

Divide the jelly in tall glasses or bowls and leave in the fridge to firm up for 2 hours.

When the time comes to serve, beat the cream along with the sugar and the cinnamon with a whisk (or an electric hand mixer) until it gets the texture of whipped cream.

Serve the jelly garnishing on top with 1-2 dollops of the cream.