Orange jelly with vanilla-cinnamon sauce
easy
45 mins
45 mins
Ingredients
- 8 Oranges
- 8 sheets white gelatine
- 1 package Vanillin sugar
- 2 TABLESPOONS Sugar
- 2 TABLESPOONS Orange liqueur
- 1/4 l Milk
- 1 package Vanilla sauce (without cooking)
- 1/2 TEASPOON ground cinnamon
- 7-10 Tbsp Mint leaves
Directions
- 1
Squeeze six oranges and measure 1/2 litre of juice. Soak gelatine in cold water for about 10 minutes. Pour orange juice through a sieve. Add vanillin sugar and sugar and warm up slightly.
- 2
Squeeze gelatine vigorously and dissolve in a small pot. Mix with the fruit juice. Pour into 4 glasses and chill until the juice gels. In the meantime peel the remaining oranges generously so that the white skin is completely removed.
- 3
Cut out the flesh between the parting skins, sprinkle with orange liqueur and leave to stand briefly. For the sauce, place the cold milk and vanilla sauce powder in a bowl and whisk vigorously for 1 minute.
- 4
Season with cinnamon. Before serving, place the orange filets on the jelly. Pour sauce over them. Garnish with mint leaves.
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