Heat the apple cider in a small saucepan over medium-high heat.

When the apple cider just begins to boil, remove it from the heat and pour it into the ice wine and gelatin mixture. Stir in the wildflower honey. Gently stir the mixture with a wire whisk until all of the gelatin granules have dissolved.

Brush the inside of each mold with the vegetable oil. Use a paper towel to wipe out any excess oil.

Place 3-4 grapes in the bottom of each mold. Pour some of the hot gelatin mixture into each mold. Pour in enough gelatin mixture to reach the top of the mold.

Place the molds in the refrigerator to chill and set-up.The jelly must chill for at least one hour before service.

To unmold, gently run the tip of a paring knife around the top of each mold. Turn the mold upside down, and cradling the bottom of the mold with your hand, shake the mold until the jelly begins to loosen from the mold.

Invert a plate on top of the jelly. Flip the plate over and the jelly should cleanly come away from the mold.

To make the raspberry sauce, place the raspberries and their juice into a blender. Add the granulated sugar and water.

Puree the raspberries until the mixture is smooth.

Pour the raspberry puree through a fine sieve into a bowl. Using a spatula, stir the raspberry puree in the sieve. Discard the raspberry seeds and pulp left in the sieve.

Cover and refrigerate the raspberry puree until ready for service.

Preheat the oven to 350°.

Place a “Silpat” non-stick sheet on top of a cookie sheet. If you do not have a Silpat, use a sheet of parchment paper.

Using a coffee bean grinder, finely grind the ½ cup of slivered almonds.

Place the ground almonds into a bowl and add the flour, sugar and salt. Stir the ingredients to combine.

Stir in the egg whites, melted butter and almond extract. Stir until the batter is thoroughly combined.

Drop a large teaspoon of the batter onto the baking sheet. Drop another teaspoon of the batter on the cookie sheet, leaving at least 3” of space between the batter.

Spread the batter out into a 3” circle.

Sprinkle each cookie with some of the sliced almonds.

Bake the cookies in the oven just until they turn golden, about 8 minutes.

Immediately remove the cookies from the oven.

Working one at a time, quickly remove a cookie from the cookie sheet using a spatula. Use caution at this step, you are going to shape the cookies into little logs and the cookies are hot.

Drape the cookie over the metal handle of a kitchen spoon. The cookie will immediately cool and start to set. Continue to loosely wrap the cookie around the handle.

Gently pull the cookie off the handle and place on a rack to cool.

Store the cookies in an airtight container.

Place one jelly mold in the center of a plate. Using a spoon as your “paintbrush,” spoon some of the raspberry sauce around the jelly.

Place two of the almond tuiles at an angle against the ice wine jelly.

Garnish with a sprig of fresh mint.