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Grape jelly with yogurt

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3 servings
4 hours

Grape juice - 300 ml, Grapes - 200 gr, Gelatin - 2 tbsp, Gelatin - 1 tbsp, Yogurt - 250 gr, Water - 50 ml, Sugar - 1 tsp, Vanilla sugar - 1 tsp.

Grape layer.

Wash the grapes well, dry. Spread the berries in creams or glasses.

Pour 150 ml of grape juice into the gelatin and leave to swell.

Warm the swollen gelatin until completely dissolved, but do not bring to a boil.

Pour in the remaining grape juice and mix.

Pour the grapes with the grape-gelatin mixture and refrigerate until the juice sets completely.

Yoghurt layer.

Combine the yoghurt at room temperature with sugar and vanilla sugar. Mix and leave until the sugar dissolves completely.

Pour the gelatin with water and leave to swell. Then warm up the gelatin until dissolved.

Pour the gelatin into the yogurt and stir quickly so that there are no lumps.

Pour the yogurt mass over the frozen grape layer. Put dessert for another 1 hour in the refrigerator. Garnish the dessert with grapes and mint before serving.