Cranberry jelly with vanilla sauce and pistachios

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Soak gelatine in cold water. Sort and wash the cranberries. Heat apple and cranberry juice in a pot. Add 4 tablespoons sugar and cranberries to the juice and simmer for 3 minutes. Take the juice off the stove and let it cool down a little.

2. 2

   Squeeze the gelatine and dissolve in the juice while stirring. Pour cranberry jelly into glasses and let it set in the fridge for about 6 hours. Mix sauce powder and 2 tablespoons of sugar. Stir with 6 tablespoons of milk until smooth. Bring the remaining milk to the boil, remove from the heat and stir in the sauce powder. Bring the sauce to the boil while stirring. Let the sauce cool down. Remove jelly from the refrigerator. Coat the edges of the glass with sugar syrup and dip into the pistachios.

3. 3

   Bring the remaining milk to the boil, remove from the heat and stir in the sauce powder. Bring the sauce to the boil while stirring. Let the sauce cool down. Remove jelly from the refrigerator. Coat the edges of the glass with sugar syrup and dip into the pistachios. Serve cranberry jelly and vanilla sauce together

4. 4

   6 1/4 hours waiting time

Nutrition Facts

KCAL
250 kcal

CARBS
41 g

FATS
5 g

PROTEINS
7 g