For 5 servings:
1 package of orange gelatin
1 large orange
3 medium apples
½ cup chopped nuts
4 tablespoons sugar
½ teaspoon cinnamon
3-4 cloves
10 pieces of shortbread cookies
300 ml sour cream
1 tablespoon powdered sugar
Start by dissolving the gelatin in 400 ml of hot water (not boiling!). Pour it into prepared glasses and let it cool 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 to use for decorating the finished desserts.
Juice the remaining orange.
In a saucepan, combine the chopped apples, orange juice, chopped nuts, sugar, cinnamon, and cloves. Place it over heat, bring to a boil, and simmer for a few minutes on low heat until the apples soften.
Then, strain the apples through a sieve to drain the syrup.
Chill the apples and syrup in the refrigerator.
Next, prepare the cream.
Whip the sour cream with the powdered sugar until it thickens.
Then, take the chilled syrup from the refrigerator and gradually pour it into the sour cream while continuing to whip.
Crush half of the shortbread cookies into crumbs and add them to the cream, whipping again.
On top of the orange gelatin, place one shortbread cookie in each glass, followed by the chilled apples with nuts.
Using a piping bag or a spoon, add the cream on top and decorate with a slice of orange.
Instead of ready-made orange gelatin, you can use freshly squeezed orange juice with sugar and gelatin.
I used regular round shortbread cookies without nuts, chocolate, or anything similar.
My sour cream was homemade.