Festive Sparkling Cider Parfaits are a great way to ring in the New Year with a loved one! This small batch dessert features homemade sparkling cider jello topped with a creamy apple cider mousse - for a velvety dessert that celebrates the flavors of the holidays.
Prep Time20 minutesmins
Chill Time4 hourshrs
Total Time4 hourshrs20 minutesmins
Course: Dessert
Cuisine: American
Keyword: Apple Cider, Festive Dessert, Jello, Mousse, Sparkling Cider
In a small bowl, sprinkle 1 teaspoon of gelatin powder over 2 teaspoons of water. Allow the gelatin to bloom and soak up the water - about 3-5 minutes.
Measure the sparkling cider into a liquid measuring cup.
Microwave the bloomed gelatin for only 7-10 seconds - until it melts. Allow it to cool slightly for a few seconds, then stirring constantly (with a fork or small whisk), pour a 1/4 cup of the room temperature sparkling cider into the melted gelatin - this will temper the gelatin.
Pour the tempered gelatin into the measuring cup with the remainder of the sparkling cider - stirring constantly. Stir for 15-30 seconds to ensure the gelatin is mixed into the cider.
Pour the sparkling cider equally into the Parfait glasses (or any serving glass/vessel you prefer), and refrigerate until the gelatin sets - about 2-4 hours.
Apple Cider Mousse
Once you feel the sparkling cider jello has start to set (and can support the weight of mousse without mixing with the jello) - make the apple cider mousse.
In a small saucepan, bring 2 cups of apple cider to a low boil. Continue to heat until the cider reduces to 1/2 a cup (this may take 20-30 minutes).
Once the apple cider has reduced, pour a 1/2 cup of heavy cream into the saucepan with the cider. Heat over medium heat until it starts to simmer, and continue to simmer on low while you prepare the second batch of gelatin.
In a small bowl, sprinkle the other 1 teaspoon of gelatin powder over 2 teaspoons of water. Allow the gelatin to bloom and soak up the water - about 3-5 minutes.
One the gelatin has bloomed, scrape it into the saucepan with the cider and cream. Whisk until the gelatin dissolves - about 1-2 minutes.
Bring the cider liquid to room temperature - Pour the cider liquid into a mixing bowl that is set on top of another bowl filled halfway with ice. Whisk the cider liquid for about 3-5 minutes to cool it and bring it to room temperature.
Make whipped cream - Once the cider has cooled, place it in the freezer while you make the whipped cream.
In a medium mixing bowl (you can use the bowl that was holding the ice to the make the whipped cream) add the remaining 1/2 cup of heavy cream and powdered sugar. Using a hand held mixer, beat the cream until stiff peaks form. Note - I do not use a lot of powdered sugar because the apple cider is sweet.
Remove the cider liquid from the freezer. Scoop about 1/3 of the whipped cream into the cider liquid. Use a spatula to mix it in thoroughly - until there are no whipped cream lumps. The mix will be runny, but as you add the whipped cream it will start to thicken slightly. Add the remaining 2/3 of the whipped cream and fold it into the mixture until no lumps remain. The mousse will be loose at this point (like a custard yogurt), but will set as it chills.
Spoon the mousse equally over the top of the sparkling cider jello. Cover the parfaits loosely with plastic wrap and refrigerate for at least 2 more hours. Making the parfaits the night before is ideal - so the jello and mousse have time to set.
Optional - Top with another dollop of whipped cream and some festive sprinkles. Enjoy!
Notes
This recipe calls for a lot of refrigeration time. The sparkling cider jello and mousse need time to chill so they can set firm. I recommend making the dessert a day ahead of time.
Unflavored gelatin powder - I use gelatin powder in the packets. You will need two packets. I fold up the pouch with the leftovers and store it in a ziploc in the pantry.
Reduce apple cider to 1/2 a cup - I start with 2 cups of cider. Reducing the cider makes the flavor more robust. Though, if you wanted to skip this step, that works too.
Room temperature sparkling cider - Adding melted gelatin to cold sparkling cider will cause the gelatin to seize and clump. The sparkling cider should be at room temp.
Sparkling cider vs. Champagne - Your choice, or any sparkling cider flavor you prefer. Instructions do not change. If you do Champagne Jello, you could just do a whipped cream to top it.
Sparkling Jello - You may taste a hint of effervescence in the jello. A lot of the bubbly is lost when made into jello - and it will not be the same as drinking it straight.
Serving vessels - I like the festive look of glass parfait/drinking glasses. Though any glass or dish will work. The glasses I used in the photos hold about 10 ounces of liquid.