Jelly with vanilla sauce as Easter dessert

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Directions

1. 1

   Mix the jelly and 100 g sugar in a saucepan. Stir in 450 ml cold water. Heat while stirring until the sugar is dissolved (do not boil!). Rinse the moulds (125 ml content) with cold water and place on a tray. Pour in the jelly and chill for about 5 hours, preferably overnight. Stir sauce powder, 2 tablespoons sugar and 6 tablespoons milk until smooth.

2. 2

   Bring 440 ml milk to the boil. Stir in the sauce powder and bring to the boil briefly. Let the sauce cool down while stirring occasionally. Hold the jelly pans briefly in hot water and turn them out onto a plate. Drizzle with vanilla sauce and serve

3. 3

   Waiting time approx. 5 hours

Nutrition Facts

KCAL
230 kcal

CARBS
42 g

FATS
4 g

PROTEINS
6 g