Mint and Grape Jelly
A tart, velvety white grape jelly infused with mint and lemon balm, delicate enough for a cheese board or a fruit dessert — created by Gijs Kemmeren, GK Foods.
Nutrition
per per 300 g portion120
Calories
2g
Protein
28g
Carbs
0g
Fat
Ingredients
| 250 g | white grape juice |
| 20 g | lemon juice |
| 4 leaves | gelatine leaves |
| 2 g | mint |
| 2 g | lemon balm |
| 30 g | sugar |
Instructions
- Put the grape juice, lemon juice, and sugar in a saucepan and heat to 80°C.
- Dissolve the soaked gelatine in the mixture and add the mint and lemon balm.
- Let steep for 5 minutes, then discard the herbs.
- Transfer the jelly to a tray or mould.
- Set aside to firm up in the refrigerator.
Serving suggestions: Serve with an assortment of cheeses, e.g. blue cheeses; as part of a dessert with citrus fruit, melon, or banana; or in a composition with goat's cheese, asparagus, and saffron.