Mint and grape jelly
A tart, velvety jelly, bursting with flavour. This jelly can be poured into a mould or cut into shapes.
Creation by Gijs Kemmeren, Vannu, Bavel, the Netherlands.
Recipe for 300 grams
Allergens & dietary requirements
This component doesn't contain any allergens.
Ingredients
- 250 g white grape juice
- 20 g lemon juice
- 4 leaves gelatin
- 2 g mint
- 2 g lemon balm
- 30 g sugar
Preparation method
- Put the grape juice, the lemon juice and the sugar in a saucepan
- and heat to 80°C.
- Dissolve the soaked gelatine in this mixture and add the mint and lemon balm.
- Allow to steep for 5 minutes and discard the herbs.
- Transfer the jelly to a tray or mould.
- Set aside to firm up in the refrigerator.
Serving suggestions
- Serve with an assortment of cheeses, e.g. blue cheeses.
- As part of a dessert, e.g. with citrus fruit, melon or banana.
- Perfect in a composition with components of goats cheese, asparagus, and saffran.
