Grape jelly with vanilla-wine sauce

Name: Grape jelly with vanilla-wine sauce
Cook time: 40 min
Total time: 40 min
Yield: 11
Ingredients: 18 sheets white gelatine; 1 1/2 l light grape juice; 7 TABLESPOONS Lemon juice; 50 g + 200 g sugar; 350 g blue and green grapes; 1 l Palatinate Riesling wine; 2 packages Powdered sauce; 7-10 Tbsp "Vanilla"; 250 g Whipped cream

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 11

18 sheets white gelatine
1 1/2 l light grape juice
7 TABLESPOONS Lemon juice
50 g + 200 g sugar
350 g blue and green grapes
1 l Palatinate Riesling wine
2 packages Powdered sauce
7-10 Tbsp "Vanilla"
250 g Whipped cream

Directions

1
Soak the gelatine. Heat up grape juice, 3 tbsp. lemon juice and 50 g sugar. Squeeze the gelatine and dissolve in it. Leave to stand for 30-45 minutes until a trace is formed as it is pulled through. Wash and pluck the grapes
2
Stir the jelly again until slightly smooth. Fold in grapes. Pour everything into 10-12 dessert glasses or a large bowl. Chill for at least 5 hours (preferably overnight)
3
Bring 800 ml wine, 200 g sugar and 4 tablespoons lemon juice to the boil. Mix sauce powder and 200 ml wine, stir into the boiling wine. Simmer for about 1 minute while stirring. Cool down, stir more often
4
Whip the cream until stiff, fold into the sauce in portions. Spread on the jelly