Grape jelly with sour cream
- 600 g blue and green grapes
- 7 Sheet Gelatine
- 300 ml dry white wine
- 60 g sugar
- juice of 1/2 lemon
- 500 ml grape juice
- 10 g Almond slivers
-
4 EL sour cream or sour cream
30 minutes
light
- 1.
- Pluck grapes, wash and halve. Remove cores if necessary. Soak the gelatine in cold water. Warm white wine with sugar and lemon juice. Squeeze out the gelatine and dissolve it. Mix with the grape juice. Pour some grape jelly into each glass (200 ml) as a mirror. Approx. Chill for 10 minutes and let it set. Place grapes, except for a few to decorate, on the jelly mirror and pour grape jelly over them until they are covered. Approx. Chill for 3 hours and let it set. Lightly toast the almond slivers in a pan without fat, remove and let cool. Serve decorated with the remaining grapes, a dollop of sour cream and sliced almonds
- 2.
- Waiting time approx. 4 hours
1 person approx.:
- 350 kcal
- 1470 kJ
- 2 g Protein
- 6 g fat
- 58 g carbohydrates
Leave A Comment