Grape Gelatin
Grape Gelatin - Fine fruits with a delicate topping
Healthy, because
Even smarter
Nutritional values
A real Schlaumacher dessert: Grapes contain plenty of glucose - the only sugar that our brain can immediately use as an energy replenishment.
Although the almonds release part of the aroma into the milk, they can still be used afterwards: Just let them dry and sprinkle them chopped into muesli or over fruit salad.
(Percentage of daily recommendation)
| Calorie | 187 cal. | (9 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 1.5 g | (5 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1.2 mg | (10 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 15 μg | (5 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 4.4 μg | (10 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 6.2 mg | (7 %) | ||
| Potassium | 421 mg | (11 %) | ||
| Calcium | 103 mg | (10 %) | ||
| Magnesium | 33 mg | (11 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 0.9 g | |||
| Uric acid | 37 mg | |||
| Cholesterol | 3 mg |
Ingredients
- Ingredients
- 14 ozs seedless green and purple Grape (about 200 grams)
- 2 sheets white gelatin
- 1 ¼ cups light Grape juice
- 1 pc Cinnamon stick (about 4 cm long)
- 2 cloves
- 1 Star anise
- 4 ozs blanched almonds
- 2 tsps powdered sugar
- ¾ cup
Kitchen utensils
Preparation steps
Rinse grapes, remove from the stems and cut in half. Divide among 4 glasses or bowls.
Soak the gelatin in a bowl of cold water to soften.
Heat the grape juice with the cinnamon, cloves and star anise in a small pot.
Add the softened gelatin to the pan, stirring to dissolve. Remove from heat and allow to cool.
Pass grape gelatin through a fine sieve into a bowl and pour over the grapes, dividing evenly. Refrigerate until set, at least 4 hours.
Toast the almonds with the powdered sugar in a dry pan until golden brown. Pour in the milk and bring to a boil, then remove from heat. Let steep 30-40 minutes while mixture cools.
Pass the almond milk through a sieve into a tall vessel and beat with a milk frother to foam. Top each serving of grape gelatin with 1 tablespoon of foam and serve immediately.
