Wine Aspic with Grapes and Peaches

(*) For a loaf pan 3/4Liter capacity, enough for six servings.

Soak the gelatine until it has cooled down. Make the sugar with the water three to four minutes at high temperature, remove from the kitchen stove and cool a little. Mix with the wine. Add gelatin dripping wet to the wine mixture form and stir through.

Rinse the grapes, peel the blue grapes and cut them in half.

Peel the pear, remove the core, cut the pear into small pieces, squeeze the lemon, mix the juice with the pear. Peel the peaches, cut them in half, remove the pits and cut them into small pieces.

Line the loaf pan with a freezer bag. Cover the bottom with lemon balm leaves, pour a mirror of two to three mm height on it from the wine mixture, put it in the refrigerator and gel.

Mix the grapes, pear and peach pieces and pour them into the mold, pour the remaining wine mixture on top and set in the refrigerator for five to six hours.

Just before serving, stir the creamed yogurt with powdered sugar and maraschino and arrange on plates. Sprinkle with lime zest.

Dip the loaf pan briefly in hot water, invert, remove the freezer bag, slice the aspic and arrange on the plates. Garnish with lemon balm.

Tip: Use a regular or light yogurt as needed!

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