Red fruit jelly with vanilla sauce

Name: Red fruit jelly with vanilla sauce
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 250 g Raspberries; 125 g red + black currants; 250 g Sour cherries; 250 g Strawberries; 350 ml Sour cherry nectar; 25 g + 2 tablespoons sugar; 1 package Vanillin sugar; 1 (25 g) heaped tablespoon of cornflour; 5 TABLESPOONS + 450 ml milk; 1 package Sauce powder "Vanilla flavor; 7-10 Tbsp Lemon balm

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

250 g Raspberries
125 g red + black currants
250 g Sour cherries
250 g Strawberries
350 ml Sour cherry nectar
25 g + 2 tablespoons sugar
1 package Vanillin sugar
1 (25 g) heaped tablespoon of cornflour
5 TABLESPOONS + 450 ml milk
1 package Sauce powder "Vanilla flavor
7-10 Tbsp Lemon balm

Directions

1
Raspberries selected. Wash the currants and remove from the stalks. Wash the cherries, drain and stone them. Wash, clean and halve the strawberries. Bring 300 ml nectar to the boil in a pot. Stir 50 ml nectar, 25 g sugar, vanillin sugar and starch until smooth. Stir into the boiling nectar, bring to the boil and simmer for about 1 minute while stirring. Add cherries and currants, bring to the boil and simmer for another 1-2 minutes, stirring several times. Remove from the heat, fold in raspberries and strawberries, let everything cool down
2
Stir 5 tablespoons of milk, 2 tablespoons of sugar and sauce powder until smooth. Bring 450 ml milk to the boil, stir the sauce powder into the boiling milk, bring to the boil and simmer for about 1 minute. Remove from the stove and let it cool down. Stir several times. Serve the groats with vanilla sauce. Decorate with lemon balm
3
waiting time approx. 2 hours