Jelly "grape"

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.