Grape jelly with orange cream

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Soak gelatine in cold water. Wash the grapes, drain and cut in half. Mix the aperol, grape juice and 2 tablespoons of icing sugar. Wash and drain the lemon balm. Squeeze the gelatine, dissolve at low heat and stir in some grape juice mixture.

2. 2

   Then add to the remaining liquid. Briefly rinse 4 pudding moulds (150 ml capacity each). Add grapes and lemon balm leaves, except for some for garnishing. Pour the juice mixture over them. Let it gel in the refrigerator for about 3 hours.

3. 3

   To serve, peel the oranges and cut out the pulp between the parting skins. Collect the juice. Whip cream and remaining icing sugar until half stiff. Stir in orange juice. Dip the grape jelly moulds briefly in hot water, turn out onto plates and serve with orange cream and orange filets.

4. 4

   Decorate with melissa.

Nutrition Facts

KCAL
310 kcal

CARBS
32 g

FATS
16 g

PROTEINS
3 g