Red fruit jelly with semolina sauce

AUTHOR
Janie Gentry
DIFFICULTY
easy
RATING
3 1
COOK TIME
35 mins
TOTAL TIME
35 mins

Ingredients

Servings: 11
  • 2 Glasses (720 ml each; separation weight: 460 g) Sour cherries
  • 500 g Strawberries
  • 60 g Cornstarch
  • 1/2 l red currant juice © no longer on sale
  • 7-10 Tbsp !!©
  • 1 piece(s) Lemon peel
  • 1 Vanilla pod
  • 60 g Sugar
  • 1 l Milk
  • 1 package Semolina pudding cream powder
  • 250 g Whipped cream

Directions

  1. 1

    Drain the cherries and collect the juice. Wash, clean and chop the strawberries. Stir starch and some juice until smooth. Boil up the rest of the cherry and currant juice in a large pot with lemon peel, sliced vanilla pod and sugar. Add the starch while stirring and bring to the boil once. Remove lemon peel and vanilla pod. Fold in cherries and strawberries.

  2. 2

    Pour the groats into a bowl and allow to set in the fridge. For the sauce, heat milk in a saucepan, remove from heat and stir in pudding powder. Do not cook any more!. Let it cool down while stirring. Whip the cream until stiff and fold into the semolina cream. Serve the sauce with the red fruit jelly

  3. 3

    Per portion (with 10 people) approx. 1420 kJ/ 340 kcal. E 6g/ F 12 g/ KH 51 g