Fruit jelly with mango, melon and persimmon

Ingredients

Directions

1. 1

   Cut the mango from the stone, peel and dice. Scrape out the seeds of the honeydew melon with a tablespoon, peel melon and dice flesh. Peel, quarter, core and slice the persimmon. Wash apple, quarter it, cut out core. Cut quarter into slices

2. 2

   Boil up orange juice, wine, 50 g sugar, cinnamon stick, lemon juice and zest in a pot. Stir starch and 4 tbsp. water until smooth. Stir into the boiling juice, bring to the boil and simmer for about 1 minute. Add the fruit, bring to the boil briefly. Remove from the heat, pour into a bowl and let cool off. Stir carefully several times

3. 3

   Wash mint, shake dry, put some leaves aside for decoration, cut remaining mint into strips. Whip the cream with the whisk of the hand mixer until stiff, pouring in 10 g sugar. Decorate the groats with mint and sprinkle over the top. Serve with a dollop of cream. Add the rest of the cream

4. 4

   Waiting time approx. 40 minutes