Grape Jelly on Marzipan Foam
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 350 g rapes, reen, seedless
- 0.5 ½ lemon (s), the juice from it
- 125 ml water
- 500 ml grape juice, white
- 125 g suar
- 6 sheets gelatine, white
- 200 ml milk
- 100 g marzipan raw mixture
- Amaretto, at will
- powdered sugar
- Lemon balm, for garnish
Print Recipe
Pin Recipe Instructions
- Wash and halve the grapes. Put some grapes aside for garnish.
- Squeeze the lemon and let the gelatin soak in the cold water for five minutes. Heat the grape juice together with the sugar and lemon juice in a saucepan. Add the gelatin and dissolve in the liquid without letting it boil. Let the jelly cool to hand warmth while stirring. Divide the grape halves into 4 molds. Pour the jelly over the grapes and let them cool in the refrigerator. Heat the milk and remove from the stove.
- Dissolve the raw marzipan mixture in the milk and then puree with a whisk. If the marzipan foam is too thick, it can be diluted with a little milk. Refine with amaretto.
- Before serving, the jelly is kept in hot water for a few seconds to make it easier to turn over. Chill the jelly for a few minutes. Spread the marzipan foam in the middle of a plate, then arrange the grape jelly on top of the foam. Finally, decorate the edge of the plate with a little powdered sugar and garnish with the rest of the grapes and lemon balm.
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