Apple-wine-jelly with vanilla sauce

Name: Apple-wine-jelly with vanilla sauce
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 6 sheets red gelatine; 400 ml clear apple juice; 100 ml White wine (substitute apple juice); 7 TABLESPOONS Lemon juice; 5 tablespoons (75 g) Sugar; 1/4 l Milk; 1 package Sauce powder "Vanilla flavor" (for 1/4 l milk;; 7-10 Tbsp without cooking); 7-10 Tbsp Cinnamon; 7-10 Tbsp Lemon balm and lemon slices

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

6 sheets red gelatine
400 ml clear apple juice
100 ml White wine (substitute apple juice)
7 TABLESPOONS Lemon juice
5 tablespoons (75 g) Sugar
1/4 l Milk
1 package Sauce powder "Vanilla flavor" (for 1/4 l milk;
7-10 Tbsp without cooking)
7-10 Tbsp Cinnamon
7-10 Tbsp Lemon balm and lemon slices

Directions

1
Soak gelatine in cold water. Warm up apple juice, wine, lemon and sugar slightly. Squeeze out the gelatine and dissolve in it at low heat
2
Pour the wine and juice mixture into a cold rinsed flat mould. Place in the refrigerator for 5-6 hours (preferably overnight) and allow to set
3
Before serving, whisk the milk and sauce powder with the whisk of the hand mixer at highest speed for 1 minute until creamy
4
Turn out the apple-wine-jelly from the mould and dice. Fill jelly cubes into dessert glasses. Pour vanilla sauce over them. Sprinkle some cinnamon on top. Decorate with lemon balm and lemon slices
5
Instead of gelatine leaves you can also use ground gelatine: swell with 4 tablespoons of cold water, then dissolve in the juice-wine mixture