Currant jelly with vanilla yoghurt

Name: Currant jelly with vanilla yoghurt
Cook time: 10 min
Total time: 10 min
Yield: 6
Ingredients: 150 g Currants; 1 (11,3 g) Pouch of "Raspberry-flavoured" jelly powder; 80–100 g Sugar; 400 ml redcurrant nectar; 100 ml Currant liqueur; 7-10 Tbsp approx. 1/2 500 g glass of vanilla yoghurt; 7-10 Tbsp Lemon balm

AUTHOR
Kristopher Marks

DIFFICULTY
very easy

RATING

COOK TIME
10 mins

TOTAL TIME
10 mins

Ingredients

Servings: 6

150 g Currants
1 (11,3 g) Pouch of "Raspberry-flavoured" jelly powder
80–100 g Sugar
400 ml redcurrant nectar
100 ml Currant liqueur
7-10 Tbsp approx. 1/2 500 g glass of vanilla yoghurt
7-10 Tbsp Lemon balm

Directions

1
Wash the currants, drain well and pluck the berries from the panicles. Mix jelly powder and sugar in a pot. Add nectar and liqueur and mix. Heat (do not boil) while stirring constantly until the sugar is dissolved
2
Place 1/3 of the currants in glasses, pour in the liquid evenly and chill for at least 5 hours. Shortly before serving, add 1 1/2 tbsp yoghurt to each glass, decorate with the remaining currants and lemon balm
3
Waiting time approx. 5 hours