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🍰 Nectarine Jelly on Kefir Cream

289 kcal · 30 min · 4 servings

Ingredients

• 12 sheets gelatin
• 3 nectarines
• 200 ml light grape juice
• 100 ml milk (1.5% fat)
• 75 g cane sugar
• 400 ml kefir
• liquid sweetener (to taste)
• 100 g raspberries
• 1 lemon
• 3 tbsp powdered sugar

Instructions

1. 1. Rinse a baking dish (approx. 950 ml) with cold water.
2. 2. Line the dish completely with cling film.
3. 3. Soak half of the gelatin in cold water.
4. 4. Wash the nectarines thoroughly.
5. 5. Halve the fruits and remove the pits.
6. 6. Cut the nectarine flesh into small cubes.
7. 7. Bring the grape juice to a boil in a pot.
8. 8. Add the nectarine cubes to the hot juice.
9. 9. Simmer the mixture for 1 minute over low heat.
10. 10. Squeeze the soaked gelatin well.
11. 11. Dissolve the gelatin in the hot liquid while stirring.
12. 12. Pour the mixture into the prepared dish.
13. 13. Let the jelly mixture cool down.
14. 14. Place the dish in the fridge for approx. 1 hour until the jelly is set.
15. 15. Soak the remaining gelatin in cold water.
16. 16. Bring milk and sugar to a boil in a pot.
17. 17. Remove the pot from the heat.
18. 18. Stir continuously until the sugar has completely dissolved.
19. 19. Squeeze the soaked gelatin.
20. 20. Dissolve the gelatin in the hot milk while stirring.
21. 21. Let the milk mixture cool down to room temperature.
22. 22. Stir the kefir into the cooled milk.
23. 23. Sweeten the mixture with sweetener if necessary.
24. 24. Pour the kefir mixture over the set nectarine jelly.
25. 25. Place the dish in the fridge for at least 4 hours.
26. 26. Squeeze the lemon.
27. 27. Carefully wash the raspberries and let them drain.
28. 28. Put the raspberries, powdered sugar, and 1 tbsp lemon juice in a pot.
29. 29. Bring the raspberry mixture to a boil.
30. 30. Puree the cooked raspberries with a hand blender.
31. 31. Press the mixture through a fine sieve into a bowl.
32. 32. Let the raspberry sauce cool down.
33. 33. Dip the baking dish briefly into hot water.
34. 34. Turn the contents of the dish out onto a plate.
35. 35. Slice the jelly.
36. 36. Serve the slices with the raspberry sauce.

Nutrition per serving

• kcal: 289
• Protein: 10 g · Fett/Fat: 2 g · Carbs: 52 g