Geleering with grapes
easy
45 mins
45 mins
Ingredients
- 12 sheets white gelatine
- 3 TABLESPOONS Cranberries (from the glass)
- 1/2 small watermelon
- 200 g seedless green grapes
- 1 (0,7 l) Bottle of light grape juice
- 2 TABLESPOONS Lemon juice
- 1 package Vanillin sugar
- 7-10 Tbsp some grape or lemon balm leaves
- 2 Egg Yolk
- 2 TABLESPOONS Sugar
- 125 ml White wine
Directions
- 1
Soak the gelatine. Drain the cranberries on kitchen paper. Remove seeds from watermelon. Cut out balls from the flesh. Wash the grapes and dab dry. Warm the grape and lemon juice with vanillin sugar.
- 2
Squeeze out the gelatine and dissolve in it. Rinse a Savarinform (1 litre capacity) cold. Pour in some juice and allow to set in the refrigerator. Line with grape or lemon balm leaves as desired.
- 3
Fill the fruit and juice into the mould little by little. Place in a cool place in between. Leave to set completely for 2-3 hours. For the sauce, whisk the egg yolks, sugar and white wine with a whisk in a hot water bath until a creamy mixture is formed and stir again until cold.
- 4
Dip the jelly ring briefly into hot water and carefully drop it onto a plate. Serve with the wine mousse sauce. Makes about 8 pieces.
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