Grape jelly with vanilla sauce

Name: Grape jelly with vanilla sauce
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 6 sheets white gelatine; 500 g colourful, preferably seedless grapes; 200 ml Grape juice; 2 TABLESPOONS Cherry nectar; 1 TABLESPOON Lemon juice; 3 TABLESPOONS + approx. 2 tablespoons sugar for decoration; 1 package Dessert sauce vanilla flavor; 1/2 l Milk; 1 Protein; 7-10 Tbsp Mint

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

6 sheets white gelatine
500 g colourful, preferably seedless grapes
200 ml Grape juice
2 TABLESPOONS Cherry nectar
1 TABLESPOON Lemon juice
3 TABLESPOONS + approx. 2 tablespoons sugar for decoration
1 package Dessert sauce vanilla flavor
1/2 l Milk
1 Protein
7-10 Tbsp Mint

Directions

1
Soak gelatine in cold water. Put 4 small bunches of grapes aside for decoration. Wash the remaining grapes, pluck them from the stems, possibly halve them and remove the seeds. Warm the grape and cherry nectar lukewarm. Season to taste with lemon juice and 1 tablespoon of sugar. Squeeze out the gelatine and dissolve in it.
2
Rinse small moulds (approx. 150 ml content) with cold water. Add the grapes. Fill up with the juice and chill for about 2 hours. For the sauce, mix sauce powder and 2 tablespoons of sugar. Stir smooth with about 6 tablespoons of cold milk. Boil up the rest of the milk. Stir in the mixed powder. Bring the sauce to the boil while stirring. Wash the retained grapes. Beat the egg white. Roll grapes in egg white and sugar. Carefully loosen jelly at the edge and turn out onto small plates.
3
Stir in the mixed powder. Bring the sauce to the boil while stirring. Wash the retained grapes. Beat the egg white. Roll grapes in egg white and sugar. Carefully loosen jelly at the edge and turn out onto small plates. Serve with the sugared grapes and vanilla sauce. Serve decorated with mint