Pink wine jelly in vanilla cream

Name: Pink wine jelly in vanilla cream
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 8 sheets white gelatine; 1/2 l Rosé wine; 70 g (30 g) + 2 tablespoons sugar; 7-10 Tbsp of 1 untreated lemon; 1 package Powdered sauce; 7-10 Tbsp "Vanilla flavored"; 7-10 Tbsp (for 1/2 l milk; for cooking); 1/2 l Milk; 100 g Whipped cream; 7-10 Tbsp Lemon slices; 7-10 Tbsp and mint leaves

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

8 sheets white gelatine
1/2 l Rosé wine
70 g (30 g) + 2 tablespoons sugar
7-10 Tbsp of 1 untreated lemon
1 package Powdered sauce
7-10 Tbsp "Vanilla flavored"
7-10 Tbsp (for 1/2 l milk; for cooking)
1/2 l Milk
100 g Whipped cream
7-10 Tbsp Lemon slices
7-10 Tbsp and mint leaves

Directions

1
Soak gelatine in cold water. Heat rosé wine, 70 g sugar, lemon peel and lemon juice over low heat while stirring until the sugar is dissolved. Remove lemon peel. Squeeze the gelatine. Dissolve in wine while stirring
2
Pour wine into an angular mould (approx. 12 x 20 cm) and allow to set for at least 6 hours, preferably overnight
3
Stir the sauce powder, 2 tablespoons of sugar and 4 tablespoons of milk until smooth. Boil up the rest of the milk and thicken with sauce powder. Let cool off
4
Whip cream until semi-stiff, stir into the sauce. Dip the mould briefly in hot water. Turn out the jelly and cut into cubes. Divide with the vanilla cream into 4 dessert glasses. Decorate with lemon and mint