Berry Fruit Jelly

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Directions

1. 1

   Soak gelatine in cold water. Mix grape juice, lemon juice and sugar. Sort the raspberries. Wash and drain the blueberries and currants. Pluck the currants from the panicles.

2. 2

   Squeeze the gelatine, dissolve and stir into the grape juice. Rinse a bowl (approx. 1600 ml content) with cold water. Put some fruits aside for garnishing each bowl. Put half of the remaining fruits and juice into the bowl.

3. 3

   Chill for about 30 minutes until the mixture begins to gel. Add the remaining fruit and juice and chill for about 5 hours. Topple, hold the bowl briefly in hot water and carefully remove the jelly from the rim of the mould and turn it over onto a plate.

4. 4

   Decorate with lemon balm and the remaining fruit. Wine mousse sauce tastes good with it.