Peppermint jelly with lemon cream

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Directions

1. 1

   Soak gelatine in cold water. In the meantime, mix apple juice, white wine, peppermint liqueur, 4 tablespoons of lemon juice, vodka and 2 sachets of vanilla sugar. Squeeze the gelatine, dissolve in a hot water bath and stir into the liquid.

2. 2

   Pour into four moulds rinsed with cold water and chill for at least 6 hours (preferably overnight). Carefully remove the jelly from the rim and turn out onto dessert plates. Whip cream, remaining lemon juice and remaining vanilla sugar until stiff.

3. 3

   Pour cream into a piping bag with a star-shaped spout and squirt next to the jelly. Decorate with lemon balm and grated lemon peel.