Mineola Jelly

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Soak gelatine in cold water. Peel 1 1/2 Mineolas so that the white skin is completely removed. Cut peeled fruits into 8 slices. Halve the remaining Mineolas and squeeze the juice. Wash the lime and grate the peel. Halve the lime and squeeze the juice. Mix orange and lime juice and pour through a fine sieve.

2. 2

   Measure out 3/4 litre juice. Boil up sugar, juice and half of the lime rasp. Allow to cool slightly, dissolve the squeezed gelatine in it. Put 2 slices of gelatine in 4 portion glasses, add jelly. Put in a cool place and let it jelly. Decorate with lemon balm leaves and the remaining grated lime. Serve with vanilla sauce and biscuits as desired

3. 3

   Cutlery: Mertens

Nutrition Facts

KCAL
230 kcal

CARBS
46 g

FATS
1 g

PROTEINS
6 g