cherry-vanilla jelly

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Directions

1. 1

   Soak 2 sheets of gelatine in cold water. Heat the cream, milk, bourbon vanilla and 15 g sugar until the sugar has dissolved (must not boil). Add squeezed gelatine to the warm cream milk. Soak the remaining gelatine in cold water. Also warm the Campari, cherry nectar and remaining sugar. Add the squeezed out gelatine while stirring. Rinse a ring cake mould (350 ml content) with cold water.

2. 2

   First add about 1 cm of the red liquid. Place the mould in a cool place until the liquid gels. Add half of the light liquid and also refrigerate until it is firm. Proceed with the remaining liquid as above. Put the dessert in a cool place for about 3 hours. Turn out of the mould, cut into slices and serve decorated with cream, a biscuit and mint leaves as desired

Nutrition Facts

KCAL
170 kcal

CARBS
19 g

FATS
7 g

PROTEINS
3 g