200 g grapes
3 Art. l. dry white wine
1 glass grape juice
2 Art. l. sugar
10 g gelatin
1 h. l. grated lemon peel
Pour gelatin cooled boiled water, a volume of 6-8 times its volume. Leave to swell.
Add the wine, sugar, warm until sugar is dissolved.
Lemon zest with grape juice to boil, add the gelatin previously dissipated in a water bath, bring to a boil.
Cut in half washed grapes, spread into molds and fill it with jelly.
Cool. Serve with biscuits.