Wine jelly with grapes and cranberries
DIFFICULTY
easy
easy
RATING
COOK TIME
120 mins
120 mins
TOTAL TIME
120 mins
120 mins
Ingredients
Servings:
4
- 8 sheets white gelatine
- 3/8 l light grape juice
- 1/8 l light white wine
- 50 g Sugar
- 200 g small, light seedless grapes
- 1 glass (370 g) Wild cranberries in juice
- 7-10 Tbsp Peppermint leaves
- 1 Carambola for garnishing (star fruit)
Directions
- 1
Soak gelatine in cold water. Heat the juice, wine and sugar and allow to cool slightly. Squeeze the gelatine and dissolve in the grape juice. Pour a little liquid into the bottom of 4 tartlet moulds (approx. 1/8 litre capacity) and leave to cool to set.
- 2
Wash the grapes and pluck them from the stems. Drain the cranberries on a sieve. Spread 1/3 of the fruit on each jelly in a star shape. Cover with liquid and let it gel again.
- 3
Repeat this process twice more, leaving some cranberries for garnishing. After the last layer of jelly, chill for another 1 1/2 hours. Dip the moulds briefly in hot water and turn the jelly out onto plates.
- 4
Garnish with remaining cranberries, mint and carambola slices. Vanilla sauce tastes good with it.
More Delicious Recipes
