For the Apple and Thyme Jelly:
Pour the apple juice into a pan and bring to a simmer. Tear the thyme into the juice, adding it to taste (it’s a good idea to start with ¼ of a bunch and add to this to build the flavour). The reason for tearing the thyme is to release the oils in the herb, this will add to the flavour.
Allow the juice to infuse for 20 minutes on a low heat, simmering. Pass the juice through a sieve. Place the gelatine into cold water to go pliable. Whisk the gelatine into the apple juice. Allow the mix to cool over ice, then wrap the mould in cling film and place the jelly into the mould. Place it in the fridge to set, allowing 40 minutes minimum.
For the Crouton:
Cut the white bread to small round disks and lightly fry in vegetable oil until crisp. Place on kitchen paper once cooked to drain excess oil.
Cook the bacon under the grill on a high heat, until crisp. Allow to cool before slicing into fine strips. Place the jelly onto the bread crouton and place the bacon over the top.
Note: Cut the jelly with the same sized cutter used for the bread crouton.