Red fruit jelly under yoghurt with sugar crust
very easy
20 mins
20 mins
Ingredients
- 750 g mixed fruits (e.g. 250 g each of sour cherries, currants and raspberries)
- 1 Vanilla pod
- 1 package Poudre de gelée de fruits rouges à la framboise
- 300 ml Sour cherry nectar
- 150 g + 9 tablespoons fine sugar
- 500 g Cream yoghurt (10 % fat)
- 2 packages Vanilla sugar
- 2-3 TABLESPOONS Milk
Directions
- 1
Wash and drain the cherries and currants. Stone the cherries. Strip currants from the panicles. Sort the raspberries, wash and drain if necessary. Cut the vanilla pod lengthwise and scrape out the pulp.
- 2
Stir 100 ml cold water and groats powder until smooth. Bring the nectar, 150 g sugar, vanilla pod and pulp to the boil. Remove the pot from the heat and stir in the mixed groats powder. Put back on the stove and simmer for about 1 minute while stirring.
- 3
Fold in currants and cherries, simmer for 2-3 minutes while stirring. Remove vanilla pod. Fold in raspberries. Place the groats in six ovenproof dishes and let them cool down.
- 4
Mix yoghurt, vanilla sugar and milk. Spread the yoghurt over the porridge. With each.
- 5
Sprinkle 1 1/2 tablespoons of sugar. Caramelise very briefly with the kitchen gas burner or under the hot oven grill until golden brown.
More Delicious Recipes
