Fruit jelly with a vanilla topping

For 4 people
  • 6 sheet white gelatine
  • 1/2 l red currant juice
  • 1 EL lemon juice
  • 3-4 EL Sugar
  • 1 Can (s) (314 ml) Mandarin oranges
  • 200 ml Milk
  • 5 EL whipped cream
  • 1 package Sauce powder' Vanilla '(without cooking;
  • for 1/4 l milk)
  • Lemon balm
20 minutes
easy
1.
Soak gelatine. Mix the currant, lemon and sugar together until the sugar has dissolved. Approx. Heat 100 ml of juice. Squeeze out the gelatine well and dissolve it in the warm juice. Pour in the remaining juice while stirring.
2.
Drain the mandarins and divide them into 4 dessert glasses, except for a few to decorate. Top up with the
3rd
jelly liquid. Let it set in the refrigerator for at least 2 hours
4.
Mix the milk and cream. Stir in the sauce powder with the whisk and beat vigorously for about 1 minute. Put a blob on each of the jelly. Garnish with the remaining mandarins and lemon balm. Add the rest of the vanilla foam
5.
EXTRA TIP
6.
This is how it cools down faster: Just heat some liquid and add gelatine dissolve in it. Do not heat too much, otherwise it will lose its gelling power
1 person approx.:
  • 240 kcal
  • 1000 kJ
  • 5 g protein
  • 6 g fat
  • 39 g carbohydrates

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