Jellied Apple Sauce

I have recently been working on apple spaetzle.  Unfortunately, my failures have been greater than the successes.  However, I am slowly learrning to capitalize on these misteps.  This morning led to the evolution of jellied apple sauce.  The apple puree is made with Honey Crisp apples--tart, sweet and cleansing on the palate-- and jelled with  Methocel Food Gums.  We warmed the apple  sauce in a bowl and topped it with a warm salad of matsutake mushrooms dressed with pine nut oil, yuzu puree, ground cranberries and anise hyssop.  The apple sauce is cuttable with a spoon though a puree in the mouth, the best of both worlds.  It appears fall is upon us and truly influencing our cuisine.