Jelly Hearts with Fruit
Nutritional values
(Percentage of daily recommendation)
| Calorie | 304 cal. | (14 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 2 g | (2 %) | ||
| Carbohydrates | 43 g | (29 %) | ||
| Sugar added | 19 g | (76 %) | ||
| Roughage | 2.1 g | (7 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 7.2 μg | (12 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 0.8 mg | (7 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 13 μg | (4 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 2.1 μg | (5 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 343 mg | (9 %) | ||
| Calcium | 49 mg | (5 %) | ||
| Magnesium | 29 mg | (10 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 1 g | |||
| Uric acid | 47 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 42 g |
Ingredients
- For the jelly
- 8 sheets white gelatin
- 400 milliliters white Grape juice
- 200 milliliters Peach liqueur
- 75 milliliters Peach Juice
- 2 slices Pineapple
- 1 Kiwi
- For the garnish
- mint
- 2 Tbsps Chocolate (dark)
- 4 Tbsps Raspberry puree
Preparation steps
For the jelly: Soak gelatin sheets in plenty of cold water. Mix grape juice with liqueur.
Cut pineapple slices into a total of 16 pieces. Peel kiwi and cut into 8 pieces. Squeeze seven sheets of gelatin well and dissolve in a small saucepan over low heat. Add some grape juice mixture until smooth and then mix quickly with remaining grape juice. Pour about 0.5 cm (approximately 3/16 inch) into each mold and place in the freezer. Once mixture has started to gel, place 2 pieces of pineapple into each mold, cover with juice mixture, put back into freezer and allow to gel. Arrange kiwi slices on it and pour in remaining mixture. Again allow to gel. In the meantime, squeeze remaining gelatin sheet and dissolve in a small pot with peach juice. Spread on the gelled heart and chill at least 3 hours in the refrigerator.
Press hearts out of silicone molds and transfer to plates. Melt chocolate over a bowl of hot water and spoon into a small piping bag. Decorate the plates with thin lines. Also spoon raspberry puree into a piping bag and embellish as desired. Garnish with mint and serve.
