Festive Sparkling Apple Cider Parfaits are a great way to ring in the New Year with a loved one! This small batch dessert features homemade sparkling apple cider jello topped with a creamy apple cider mousse – for a velvety dessert that celebrates the flavors of the holidays.
Sparkling Apple Cider Parfaits
The holidays aren’t over yet – we still have New Year’s to celebrate! And celebrate I will this coming New Year. We all know what 2020 was like. So I’m not going to belabor that …
To celebrate the end of the year, it was a toss-up between jello shots to relive my college days. Or something a little more fancy. I opted for fancy. And it should be noted that these Sparkling Apple Cider Parfaits are non-alcoholic.
Festive Dessert for Two
What I love about parfait desserts is they make the perfect dessert for just two people. And even though we may be ringing in the new year with fewer people this year, that doesn’t mean the dessert can’t sparkle!
Ok – so maybe there aren’t any actual sparklers with this dessert, but you can top it with some sparkly sprinkles to make it festive.
Ingredients to Make Sparkling Apple Cider Parfaits
There are two components to this dessert: the sparkling cider jello and the apple cider mousse. And, there is some required chill time as both need time in the refrigerator to set up. Trust me – it is a pretty simple dessert to make. Not to mention, we don’t need to turn on the oven for this one!
- Sparkling apple cider – And yes, you can use champagne if you prefer.
- Unflavored gelatin powder – To set the jello.
- Apple cider – There are usually jugs of apple cider in the produce section this time of year.
- Heavy cream – To make the mousse creamy.
- Powdered sugar – To lightly sweeten the whipped cream for the mousse.
Tips For Making Sparkling Parfaits
- Chill time required – Given the time this dessert needs in the refrigerator, I would make the parfaits a day ahead.
- Bubbles – The sparkling cider (and likely champagne) will lose their bubbles when transformed into jello. You may taste the slightest hint of effervescence, but it won’t be like drinking it from a glass.
- When to make the mousse – Make the mousse when the sparkling cider jello feels mostly firm to the touch. We don’t it to still be liquid when we put the mousse on top of it.
- Liquid mousse – The mousse mixture will be loose when you first make it. The texture is similar to a custard yogurt. The gelatin will make it set up firmer.
Sparkling Cider Parfaits
Yield: 4 Servings
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.
Equipment
- 2 – Serving Glasses
Ingredients
Sparkling Cider Jello
- 1 cup sparkling apple cider, room temperature (or champagne)
- 1 teaspoon unflavored gelatin powder
- 2 teaspoons water
Apple Cider Mousse
- 2 cups apple cider (see Instructions) (reduced to 1/2 cup)
- 1 cup heavy cream (divided in half)
- 1 teaspoon unflavored gelatin powder
- 2 teaspoons water
- 1 tablespoon powdered sugar
Instructions
Sparkling Cider Jello
- 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!
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RECIPE 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. However, if you want 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.
NUTRITION ESTIMATES
Calories: 298kcal | Carbohydrates: 24g | Protein: 4g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 67mg | Sodium: 27mg | Potassium: 236mg | Fiber: 0.4g | Sugar: 21g | Vitamin A: 876IU | Vitamin C: 2mg | Calcium: 55mg | Iron: 0.3mg
Nutrition information is calculated by a third-party and should only be considered an estimate and not a guarantee.
about the author ...
I'm Erin and I'm all about desserts - and a little bit of butter!
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