Wine Jelly with Grapes and Vanilla Sauce
(1 vote)
(1 vote)
Difficulty:
advanced
Difficulty
Preparation:
30 min.
Preparation
Calories:
320
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 320 kcal | (15 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the jelly
- 300 milliliters dry Rosé
- white Grape juice (about 375 ml)
- 100 grams sugar
- 2 sheets gelatin
- 8 sheets gelatin
- 250 grams green Grape
- For the sauce
- 500 milliliters milk
- 2 Tbsps sugar
- 1 packet Vanilla sauce mix
Preparation steps
1.
For the jelly, heat the wine and the grape juice. Soak the gelatin in cold water until soft, about 10 minutes. Squeeze the excess water from the gelatin and dissolve in the wine. Rinse the grapes and remove from the stem. Rinse a jelly mold with water and add the grapes to the gelatin. Chill for at least 4 hours.
For the sauce: Bring most of the milk to a boil with the rest of the sugar. Mix the remaining milk with the vanilla powder. Add to the boiling milk. Bring to a boil and then allow to cool while stirring. Turn out of the pan and pour the sauce over the jelly before serving.
