Red fruit jelly with advocaat cream

Name: Red fruit jelly with advocaat cream
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 30 g Cornstarch; 3/4 l red currant juice © no longer on sale; 7-10 Tbsp !!©; 250 g Strawberries; 150 g Raspberries; 150 g red and black currants; 4 TABLESPOONS Orange juice; 50 g Sugar; 7-10 Tbsp For the cream; 250 g Whipped cream; 1 TABLESPOON Sugar; 4 TABLESPOONS Egg liqueur

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

30 g Cornstarch
3/4 l red currant juice © no longer on sale
7-10 Tbsp !!©
250 g Strawberries
150 g Raspberries
150 g red and black currants
4 TABLESPOONS Orange juice
50 g Sugar
7-10 Tbsp For the cream
250 g Whipped cream
1 TABLESPOON Sugar
4 TABLESPOONS Egg liqueur

Directions

1
For the groats, stir the starch and 4 tablespoons of currant juice until smooth. Sort the fruits or wash and clean them. Put the remaining currant juice and orange juice in a pot. Add sugar and fruits and bring to the boil.
2
Add mixed starch and let it swell for about 3 minutes at low heat while stirring. Pour into a bowl and allow to cool. Beat cream and sugar until semi-stiff. Stir in egg liqueur. Serve the egg liqueur cream with the groats.