Raspberry-Wine-Jelly

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Directions

1. 1

   Soak gelatine in cold water. Sort raspberries. Wash lemon balm, dab dry and pluck the leaves from the stalks. Heat syrup, wine and sugar in a small pot (do not boil!). Squeeze the gelatine and dissolve in the warm liquid. Stir well. Put about 3/4 of the raspberries into four cups or dessert tins (175-200 ml content) rinsed with cold water.

2. 2

   Add 1-2 leaves of lemon balm. Fill up to the brim with syrup-wine mixture. Put in a cool place for about 12 hours. Whip the sour cream, vanilla sugar and vanilla pulp with the whisk of the hand mixer. Carefully remove jelly from the edge with a sharp knife. Dip 1x briefly into hot water, turn over and serve with sour cream, remaining raspberries and, if desired, decorated with lemon balm

3. 3

   Waiting time approx. 12 hours

Nutrition Facts

KCAL
360 kcal

CARBS
37 g

FATS
13 g

PROTEINS
5 g