0.5 box (1/2 oz / 14 g) sheet gelatine, OR 2 1/2 teaspoons (7 g) granulated gelatine
0.5 cup (120 ml) cold water
1 cup (240 ml) boiling water
2 cups (480 ml) cider
Instructions
1. Bloom the gelatine (technique: soaking dry gelatine in cold liquid to hydrate it before dissolving): if using sheet gelatine, submerge the sheets in 1/2 cup (120 ml) cold water and let stand 5 minutes, until softened and pliable. If using granulated gelatine, sprinkle it over 1/2 cup (120 ml) cold water and let stand 5 minutes, until the granules swell and the surface looks wrinkled and opaque.
2. Add 1 cup (240 ml) boiling water to the bloomed gelatine and stir 2-3 minutes, until the gelatine is completely dissolved and the liquid is clear with no visible granules or rubbery flecks.
3. Stir in 2 cups (480 ml) cider. Taste; the mixture should smell strongly of apple and be fully liquid at this stage.
4. Pour the mixture through a fine-mesh strainer into a 3-cup (720 ml) mold or individual serving glasses. Allow to cool to room temperature, approximately 20-30 minutes.
5. Refrigerate 3-4 hours, until fully set. The jelly is ready when it holds a clean edge when cut with a knife and the surface is firm and no longer tacky to the touch.
6. To unmold: dip the mold briefly (5-10 seconds) in warm water, run a thin knife around the edge, and invert onto a chilled serving plate. If the jelly does not release, return to the warm-water bath for a further 5 seconds.
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