Mango yogurt, peach and grape jelly

Ingredients

• 2 canned peaches
• 10 red grapes
• 300 ml sugar syrup from canned peaches
• 1 ½ tsp gelatine
• A drop of vegetable oil
• 500 ml mango&vanilla flavoured yogurt
• 100 ml milk
• 2 tsp sugar
• 15 g gelatine

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Preparation

• In a small saucepan, combine syrup and gelatine, stir well, and bring to a low heat, stirring continuously until all of the gelatine dissolves.
• Slightly oil the mould and lay out slices of peaches and grapes.
• Pour the gelatine mixture into the mould so that it covers the fruit.
• As soon as your fruit jelly had thickened, combine milk, sugar, and gelatine, stir well and set aside for about 5 minutes to help the gelatine swell and dissolve.
• Next bring the mix to a low heat and wait until gelatine dissolves, stirring continuously. Remove from the heat, add yogurt and stir well again.
• Pour the yogurt mixture into the mould where the ready fruit jelly already sits. Freeze for 2 hours and store in the fridge afterwards.