Grape jelly with vanilla sauce

Name: Grape jelly with vanilla sauce
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 6 sheets white gelatine; 500 g small seedless grapes (e.g. green and blue); 400 ml light grape juice; 1 TABLESPOON Lemon juice; 3 TABLESPOONS Sugar; 150 ml Milk; 100 g Whipped cream or milk; 1 package Sauce powder "Vanilla flavor; 7-10 Tbsp (without boiling; for 1/4 l milk); 1 fresh protein

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

6 sheets white gelatine
500 g small seedless grapes (e.g. green and blue)
400 ml light grape juice
1 TABLESPOON Lemon juice
3 TABLESPOONS Sugar
150 ml Milk
100 g Whipped cream or milk
1 package Sauce powder "Vanilla flavor
7-10 Tbsp (without boiling; for 1/4 l milk)
1 fresh protein

Directions

1
Soak gelatine in cold water. Wash the grapes and, except for a few for decoration, pluck
2
Heat about 100 ml grape juice (do not boil!). Squeeze out the gelatine and dissolve in it. Pour in the rest of the juice. Season to taste with lemon juice and 1 tbsp. sugar
3
Pour the grapes into 4 cold rinsed moulds (each containing approx. 150 ml). Pour jelly juice over them and chill for at least 2 hours
4
whisk milk, cream and sauce powder vigorously with the whisks of the hand mixer for about 1 minute
5
Ü
6
If you only get grapes with seeds, they should be halved and pitted