Grape Jelly

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Bring 800 ml white wine, 200 g sugar and 4 tablespoons lemon juice to the boil in a pot. Stir in sauce powder and 200 ml wine until smooth, stir into the boiling wine. Simmer for about 1 minute while stirring. Let it cool down, stirring several times. In the meantime soak gelatine in cold water. Pluck the grapes from the panicles, wash and drain well in a sieve. Heat the grape juice, 3 tablespoons of lemon juice and 50 g sugar in a pot (does not have to boil). Remove from the stove. Squeeze the gelatine and stir into the hot juice until the gelatine has dissolved. Pour half of the grapes into 10-12 dessert glasses. Fill half of the glasses with juice and chill for about 40 minutes (jelly should have a skin). Leave the rest of the juice at room temperature and stir several times. Carefully spread the remaining grapes on top and carefully pour the remaining juice over them. Refrigerate again for about 4 1/2 hours. Whip cream until stiff and fold into the sauce in portions. Spread on the jelly and serve decorated with mint

2. 2

   With 12 people:

3. 3

   waiting time approx. 5 1/4 hours

Nutrition Facts

KCAL
330 kcal

CARBS
49 g

FATS
7 g

PROTEINS
4 g