Jelly beer with vanilla flower

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Drain the apricots and cut into small cubes. Put half of the cubes into 10 glasses (approx. 150 ml each). Mix jelly and sugar in a saucepan. Stir in 1 litre cold water. Heat it up while stirring until the sugar is dissolved (do not boil). Fill glasses up to almost halfway with the jelly.

2. 2

   Allow to cool slightly, then chill for 2-3 hours. Leave the rest of the jelly to stand at room temperature. When the jelly is firm in the jars, put the rest of the apricot pieces into the jars. Fill the remaining liquid jelly into the jars up to 1-1.5 cm below the rim. Chill for another 2-3 hours, preferably overnight.

3. 3

   For the "flower", whip milk, cream, sauce powder and vanillin sugar in a beaker with the whisk of the hand mixer until creamy. Spread the vanilla cream over the jelly and chill until serving

Nutrition Facts

KCAL
220 kcal

CARBS
31 g

FATS
9 g

PROTEINS
3 g