Summary

Ingredients

• 3 kiwi (s)
• 200 g ooseberries
• 200 g rapes, seedless, liht-colored
• 150 g apple juice
• 80 g suar
• 1 tablespoon lemon juice
• 4 teaspoons cornstarch
• 4 tablespoon apple juice

For the cream:

• 500 grams kefir
• 1 tablespoon lemon juice
• 150 ml orange juice, freshly squeezed
• 3 tablespoon powdered sugar
• 8 sheets gelatin, white
• 50 ml water

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Instructions

1. Peel and dice the kiwi. Trim, wash, clean and drain the gooseberries. Wash and drain grapes. Bring the apple juice, sugar and lemon juice to the boil. Put the fruit in the boiling liquid and let it boil briefly. Stir the cornstarch with the remaining apple juice until smooth and bind the green groats with it. Pour green groats into a glass bowl and allow to cool. Refrigerate.
2. Mix the kefir, lemon juice, orange juice and sugar together well. Soak the gelatine, squeeze it out and dissolve it in the water over a mild heat. Mix the dissolved gelatin with 2 tablespoons of kefir and then mix with the rest of the kefir. Pour the cream into cold rinsed molds and put in the cold for at least 2 hours.
3. Pour one cream out onto each plate. Serve with green grits.