Apple-ginger-jelly with cream yoghurt

Name: Apple-ginger-jelly with cream yoghurt
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 8 sheets white gelatine; 1 piece(s) (approx. 30 g) Ginger; 1/2 l clear apple juice; 100 ml White wine (replaces more apple juice); 1 TEASPOON + 1 tablespoon lemon juice; 1-2 stem(s) Mint; 1 medium-sized apple; 100 g Whipped cream; 1 package Vanillin sugar; 150 g Whole milk yoghurt

AUTHOR
Kerry Mosley

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

8 sheets white gelatine
1 piece(s) (approx. 30 g) Ginger
1/2 l clear apple juice
100 ml White wine (replaces more apple juice)
1 TEASPOON + 1 tablespoon lemon juice
1-2 stem(s) Mint
1 medium-sized apple
100 g Whipped cream
1 package Vanillin sugar
150 g Whole milk yoghurt

Directions

1
Soak gelatine in cold water. Peel and finely grate the ginger. Warm up with apple juice, wine and 1 teaspoon lemon juice. Pull the pot off the stove. Squeeze the gelatine and dissolve in the hot apple juice.
2
Pour jelly into four dessert glasses. Leave to cool, chill for at least 2 hours.
3
Wash the mint, shake dry and cut into fine strips. Apple wash, quarter, core and dice. Mix with mint and 1 tablespoon lemon juice.
4
Whip the cream until stiff and allow the vanilla sugar to trickle in. Fold into the yoghurt. Pour over the jelly and spread the apple cubes on top.