- In a bowl, combine the gelatin and apple juice. Let bloom for 5 minutes, and then melt the gelatin in the microwave oven. Whisk the gelatin mixture into the ice cider.
- Spoon the cider mixture into 6 small decorative or martini glasses. Let set in the refrigerator for about 1 hour and 30 minutes or until the mixture is firm enough to stick 3 raspberries inside each serving. Refrigerate again for about 2 hours.
- With an electric mixer, whip the cream with the sugar until soft peaks form.
- Spread the whipped cream over the ice cider jelly. Serve as a pre-dessert.