Grapes are well tolerated even by young children. For this jelly you can also use robust varieties, because the core and skin remain behind. The vanilla sauce is extremely rich in minerals due to yogurt, milk, millet and honey. The whole dish has a mild digestive stimulating effect.
Soak the gelatin in cold water for 10 min. Rinse the grapes, pluck them from the stems, crush them briefly in a hand blender, pass them through a sieve. Bring the juice to the boil once, let the gelatine drip in the juice. Pour cold water into two custard cups and pour the jelly into them. Place in the refrigerator to set. For the sauce, finely grind the millet in a blitz chopper. Bring the milk to a boil with the vanilla bean, sprinkle in the millet Simmer the millet for 2 to 3 minutes. Remove the vanilla pod and mix the yogurt into the slightly cooled millet porridge, season with honey. Loosen the edge of the jelly from the mold and turn out the jelly. If the jelly does not come off, dip the mold briefly in hot water. Add the vanilla sauce when cooled or lukewarm. If you like, you can also add whipped cream.
Tip: The higher the fat content in the yogurt, the more aromatic and creamy the result!
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