Summary

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

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Instructions

1. Wash and halve the grapes. Put some grapes aside for garnish.
2. 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.
3. 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.
4. 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.