Basil jelly - mint with "Pesto" and feta cheese.
Chop the basil and mint with a small amount of apple Fresh. Drain. Heat and dissolve in bulk pre-soaked gelatine. Whisk in a blender until foaming. The most important thing to catch the desired consistency, which depends on temperature. Pour into silicone molds. Bell pepper cut into thin strips, soak in cold water.Pesto sauce: green basil leaves, pine nuts, parmesan, garlic, lemon juice, olive oil is not refined.