Apple and wine jelly with vanilla sauce

For 4 people
  • 6 sheet red gelatine
  • 400 ml clear apple juice
  • 100 ml white wine (substitute. Apple juice)
  • 7 EL lemon juice
  • 5 tablespoons (75 g) Sugar
  • 1/4 l Milk
  • 1 Parcel 'Vanilla flavor' sauce powder (for 1/4 l milk;
  • without cooking)
  • cinnamon
  • lemon balm and lemon wedges
20 Minutes
easy
1.
Soak gelatine in cold water. Gently heat the apple juice, wine, lemon and sugar. Squeeze out the gelatine and dissolve it over low heat.
2.
Pour the wine-juice mixture into a flat dish that has been rinsed cold. Place in the refrigerator for 5-6 hours (preferably overnight) and let set.
3.
Before serving, use the whisk of the hand mixer on the 1st minute of the milk and sauce powder Beat until creamy
4.
Turn the apple and wine jelly out of the mold and dice. Fill jelly cubes into dessert glasses. Pour the vanilla sauce over it. Dust with some cinnamon. Decorate with lemon balm and lemon wedges
5.
EXTRA TIP
6.
Instead of the leaf gelatine you can also use ground gelatine: with Allow 4 tablespoons of cold water to swell, then dissolve in the juice-wine mixture
1 person approx.:
  • 220 kcal
  • 920 kJ
  • 6 g protein
  • 2 g fat
  • 37 g carbohydrates

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