Grape Jelly

Ingredients

• 8 white sheet gelatin
• 250 g grapes
• 500 ml light grape juice
• 125 ml dry white wine
• 1 tbsp sugar
• 30 g pumpernickel bread crumbs
• 1 packet vanilla sugar
• 150 ml whipping cream
• mint

Instructions

1. 1.

   Soak gelatin in cold water for about 5 minutes. Rinse and halve the grapes. Warm a little grape juice. Squeeze out excess water from the gelatin and dissolve it in the warm grape juice, then gradually stir into the remaining grape juice, add wine, and season with sugar.

2. 2.

   Place most of the grapes in glasses, pour over the grape juice mixture, and chill in the refrigerator for about 3–4 hours until set. Finely crumble pumpernickel, briefly toast in a hot non‑stick pan while mixing in vanilla sugar, then let cool on a plate.

3. 3.

   Just before serving whip the cream to stiff peaks, fold in the toasted pumpernickel mixture, dollop onto the jelly, and garnish with mint leaves.