Wine jelly with vanilla sauce

Name: Wine jelly with vanilla sauce
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 9 sheets white gelatine; 300 ml light grape juice; 2 TABLESPOONS Lemon juice; 3 tablespoons (45 g) + 2 tablespoons sugar; 450 ml Rosé wine; 3-4 Stem(s) Lemon balm; 1/2 l Milk; 1 package Powdered sauce; 7-10 Tbsp "Vanilla flavored"; 100 g Whipped cream

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

9 sheets white gelatine
300 ml light grape juice
2 TABLESPOONS Lemon juice
3 tablespoons (45 g) + 2 tablespoons sugar
450 ml Rosé wine
3-4 Stem(s) Lemon balm
1/2 l Milk
1 package Powdered sauce
7-10 Tbsp "Vanilla flavored"
100 g Whipped cream

Directions

1
Soak gelatine in cold water. Mix grape juice, lemon juice and 3 tbsp. sugar, heat up. Squeeze the gelatine and dissolve in it. Stir in wine
2
Pour approx. 1/8l of liquid into a cold rinsed cup. Put it in a cold place
3
Wash the lemon balm and remove the leaves. Stir into the remaining jelly liquid. Then pour into 4 dessert glasses. Leave to set in the refrigerator for at least 3 hours.
4
Mix 4 tablespoons of milk, sauce powder and 2 tablespoons of sugar. Boil up the rest of the milk. Stir in the sauce powder and bring to the boil again. Leave to cool. Whip cream until half stiff, fold in
5
Before serving, turn out the jelly from the cup and dice finely. Decorate the rest of the jelly with it. Serve with vanilla sauce
6
To allow the jelly to develop its aroma, remove from the refrigerator about 30 minutes before serving