Soak the gelatine in cold water for 5 min. Heat half of the fruit juice (do not make!), squeeze the gelatin well, add it and let it melt. Add the remaining fruit juice and fold in the juice of one lemon and sugar. Divide the fruit evenly into small ramekins, fill with the fruit juice and leave to cool for a few hours.
Dip the ramekins briefly in hot water, turn out the fruit jelly and garnish with whipped cream.
Entrée: Cream of herbs soup
Main course: Chicken hearts with long grain rice
Dessert: Fruit jelly **
Our tip: If you like to cook with fresh herbs, it’s best to get kitchen herbs in pots – that way you’ll always have everything on hand!
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