1 c. water
1/2 c. sour cream
1 & 1/2 tablespoons plain gelatin
1 apple, grated
Cinnamon (for garnish)
Simmer 1 c. of water. Use a wire whisk to stir in the gelatin gradually. Be sure to stir in small amounts to avoid clumps of gelatin forming. When gelatin is dissolved remove from stove and add the apple juice concentrate and the sour cream. Mix well 'til creamy looking as opposed to a "cottage cheese" appearance. Core, quarter, and grate an apple with skin on. Add this to the mixture. Slightly oil the mold and pour gelatin mixture into the mold. Refrigerate 'til gelatin is set.
To unmold: Loosen edges carefully by running a small rubber scraper/spatula along the edges. Set the very bottom of mold just an inch or so into warm water for ONLY few seconds to loosen gelatin. Be careful not to "melt" gelatin. Put clean plate on top of mold and flip plate upright as you jiggle loose the gelatin from the mold itself. Sprinkle a sparse amount of cinnamon on top. Refrigerate and serve.
The blend of sour cream and apple mixture is scrumptious and one of our favorite gelatin recipes.
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