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🍽️ Garlic Pepper Jelly

191 kcal · 30 min · 4 servings

Ingredients

• 400 g garlic cloves
• 300 g black olives (pitted)
• 400 g red bell peppers
• 2 tbsp chive rings
• salt
• 2 tbsp lemon juice
• 8 sheets white gelatin
• 500 ml vegetable broth

Instructions

1. 1. Peel the garlic cloves.
2. 2. Boil the garlic in boiling salted water for ten minutes.
3. 3. Drain the cooking water.
4. 4. Let the garlic drip dry well.
5. 5. Wash the peppers.
6. 6. Remove the stem and the inside of the peppers.
7. 7. Halve the peppers.
8. 8. Clean the pepper halves of all white inner membranes.
9. 9. Place the pepper halves skin-side up on a baking sheet.
10. 10. Preheat the oven to 220 degrees.
11. 11. Bake the peppers in the hot oven for about 20 minutes.
12. 12. Remove the peppers from the oven as soon as the skin starts to brown.
13. 13. Let the peppers cool down briefly.
14. 14. Peel the skin off the peppers.
15. 15. Cut the pepper flesh into small strips.
16. 16. Soak the gelatin in cold water.
17. 17. Squeeze the soaked gelatin.
18. 18. Dissolve the gelatin in a little hot vegetable broth.
19. 19. Add the remaining vegetable broth.
20. 20. Stir the mixture well.
21. 21. Add lemon juice.
22. 22. Season the jelly mixture with salt and pepper.
23. 23. Line a terrine mold or a loaf pan with a capacity of approx. 1.25 liters with cling film.
24. 24. Make sure the edge of the film overhangs.
25. 25. Layer garlic, peppers, and olives in the mold.
26. 26. Sprinkle chives in between.
27. 27. Pour the dissolved jelly mixture over the layers.
28. 28. Fold the overhanging film over the jelly mixture.
29. 29. Place the mold in the refrigerator for three to four hours.
30. 30. Unmold the jelly onto a plate to serve.

Nutrition per serving

• kcal: 191
• Protein: 8 g · Fett/Fat: 7 g · Carbs: 22 g