Melon with wine jelly

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Directions

1. 1

   Halve the melon and scrape out the seeds with a tablespoon

2. 2

   Soak gelatine in cold water, squeeze out. Warm the wine at low heat, dissolve the gelatine in it. Season to taste with 2-3 tablespoons of sugar. Let cool down a little bit

3. 3

   Select raspberries, wash if necessary. Wash the mint and remove the leaves. Put half of the raspberries and some mint leaves in the melon halves. Pour the jelly over them. Let it set overnight in the fridge

4. 4

   Stir 3 tablespoons of milk and sauce powder until smooth. Bring the remaining milk and 2 tbsp. sugar to the boil. Stir in sauce powder, bring to the boil again. Let cool down

5. 5

   Divide the melon halves into 4 columns. Serve with the sauce, remaining berries and mint

Nutrition Facts

KCAL
260 kcal

CARBS
36 g

FATS
5 g

PROTEINS
8 g