Fruit jelly with vanilla cap

Name: Fruit jelly with vanilla cap
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 6 sheets white gelatine; 1/2 l red currant juice; 1 TABLESPOON Lemon juice; 3-4 Tbsp Sugar; 1 can(s) (314 ml) Mandarin Oranges; 200 ml Milk; 5 TABLESPOONS Whipped cream; 1 package Sauce powder "Vanilla" (without cooking;; 7-10 Tbsp for 1/4 l milk); 7-10 Tbsp Lemon balm

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

6 sheets white gelatine
1/2 l red currant juice
1 TABLESPOON Lemon juice
3-4 Tbsp Sugar
1 can(s) (314 ml) Mandarin Oranges
200 ml Milk
5 TABLESPOONS Whipped cream
1 package Sauce powder "Vanilla" (without cooking;
7-10 Tbsp for 1/4 l milk)
7-10 Tbsp Lemon balm

Directions

1
Soak the gelatine. Stir currant, lemon juice and sugar until the sugar is dissolved. Heat up about 100 ml of juice. Squeeze the gelatine well and dissolve in the warm juice. Add the remaining juice while stirring
2
Drain the mandarins and, except for a few for decoration, divide into 4 dessert glasses. With the
3
Fill up the jelly liquid. Leave to set in the refrigerator for at least 2 hours
4
Mix milk and cream. Stir in sauce powder with a whisk and whip vigorously for approx. 1 minute. Put a blob on each jelly. Decorate with the remaining mandarins and lemon balm. Add the remaining vanilla foam
5
This way it cools down faster: Just warm up some liquid and dissolve gelatine in it. Do not heat too much, otherwise it loses its gelling power