← All recipes

🍰 Fruity Grape Jelly with Pumpernickel Crunch

350 kcal · 30 min · 4 servings

Ingredients

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

Instructions

1. 1. Place the gelatin in a bowl of cold water for about 5 minutes to soften.
2. 2. Thoroughly rinse the grapes and cut them in half.
3. 3. Heat a portion of the grape juice in a pot until it is warm.
4. 4. Squeeze the soaked gelatin well and stir it into the warm grape juice until it has completely dissolved.
5. 5. Gradually stir in the remaining grape juice into the mixture.
6. 6. Add the wine and sweeten the liquid to taste with sugar.
7. 7. Fill most of the halved grapes into small glasses.
8. 8. Save a few grapes for later decoration.
9. 9. Pour the grape juice mixture over the grapes in the glasses.
10. 10. Place the glasses in the refrigerator for about 3 to 4 hours until the jelly is set.
11. 11. Crumble the pumpernickel finely and toast it briefly in a hot, coated pan.
12. 12. Sprinkle the vanilla sugar over the pumpernickel while it toasts.
13. 13. Let the toasted pumpernickel cool down on a plate.
14. 14. Whip the cream stiffly shortly before serving.
15. 15. Gently fold the cooled pumpernickel into the whipped cream.
16. 16. Place a spoonful of the pumpernickel-cream mixture onto the finished jelly.
17. 17. Decorate the dessert with fresh mint leaves and the reserved grapes.

Nutrition per serving

• kcal: 350
• Protein: 10 g · Fett/Fat: 12 g · Carbs: 42 g