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🍰 Peach Jelly with Vanilla Cream

148 kcal · 30 min · 4 servings

Ingredients

• 500 g ripe yellow-fleshed peaches
• 2 tbsp sugar
• 1 tbsp lemon juice
• 1 tbsp Amaretto
• 3 sheets gelatin
• 0.25 vanilla pod
• 0.125 l light grape juice
• 0.125 l sparkling mineral water
• 2 tsp cornstarch
• 1 tbsp lemon juice
• lemon balm leaf (for garnish)

Instructions

1. 1. Pour boiling water over the peaches.
2. 2. Peel off the skin.
3. 3. Puree the fruit.
4. 4. Mix the puree with sugar, lemon juice, and Amaretto.
5. 5. Soak the gelatin in cold water.
6. 6. Squeeze the gelatin.
7. 7. Dissolve the gelatin in a little warm water.
8. 8. Stir the gelatin into the peach mixture.
9. 9. Fill the mixture into small molds.
10. 10. Refrigerate the molds for 6 hours.
11. 11. Cut the vanilla pod lengthwise.
12. 12. Bring the vanilla pod to a boil with grape juice, mineral water, and sugar.
13. 13. Mix the starch with a little cold water until smooth.
14. 14. Add the starch mixture to the sauce to thicken.
15. 15. Stir lemon juice into the sauce.
16. 16. Let the sauce cool, stirring occasionally.
17. 17. Divide the cooled sauce among plates.
18. 18. Loosen the jelly from the sides of the molds with a knife.
19. 19. Briefly dip the molds in hot water.
20. 20. Invert the jelly onto the sauce.
21. 21. Garnish with mint leaves.

Nutrition per serving

• kcal: 148
• Protein: 2 g · Fett/Fat: 0 g · Carbs: 32 g