Ingredients:
For 5 servings:
1 package orange gelatin
1 large orange
3 medium apples
1/2 cup chopped nuts
4 tablespoons sugar
1/2 teaspoon cinnamon
3-4 cloves
10 shortbread cookies
300 ml sour cream
1 tablespoon powdered sugar
Dissolve the gelatin in 400 ml hot water (not boiling). Pour the gelatin into prepared glasses and chill in the refrigerator for about 2-3 hours until fully set.
Peel the apples, remove the cores, and cut them into large cubes.
Slice a few rounds from the orange for decorating.
Juice the remaining orange.
Combine the chopped apples, orange juice, chopped nuts, sugar, cinnamon, and cloves in a saucepan. Bring the mixture to a boil, then simmer a few minutes over low heat until the apples soften.
Strain the apples through a sieve to drain the syrup.
Chill the apples and syrup in the refrigerator.
Prepare the cream.
Whip the sour cream with the powdered sugar until the cream thickens.
Gradually pour the chilled syrup into the sour cream while whipping.
Crush half the shortbread cookies into crumbs and fold them into the cream, then whip briefly.
Place one shortbread cookie on top of the set orange gelatin in each glass, then spoon in the chilled apples with nuts.
Pipe or spoon the cream on top and garnish each glass with an orange slice.
Instead of ready-made orange gelatin, use freshly squeezed orange juice with sugar and gelatin.
I used plain round shortbread cookies without nuts or chocolate.
My sour cream was homemade.
