Red wine jelly with vanilla sauce

Name: Red wine jelly with vanilla sauce
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 3 sheets white gelatine; 100 ml Currant juice; 1 TABLESPOON Sugar; 7-10 Tbsp peel of 1/4 untreated lemon; 150 ml Red wine; 6 sheets white gelatine; 1/2 Vanilla pod; 375 ml Milk; 125 g Whipped cream; 1-2 TABLESPOONS Sugar; 7-10 Tbsp Mint leaves

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 4

3 sheets white gelatine
100 ml Currant juice
1 TABLESPOON Sugar
7-10 Tbsp peel of 1/4 untreated lemon
150 ml Red wine
6 sheets white gelatine
1/2 Vanilla pod
375 ml Milk
125 g Whipped cream
1-2 TABLESPOONS Sugar
7-10 Tbsp Mint leaves

Directions

1
For the red layer of gelatine soak in cold water. Bring the juice, sugar and lemon zest to the boil, remove from the heat. Squeeze the gelatine, dissolve in the juice. Add the red wine and pour into four glasses (each containing approx. 1/4 litre), place the glasses at an angle to cool. Let the jelly set for 1 1/2 hours. For the white layer soak the gelatine in cold water. Cut the vanilla pod open lengthwise and scrape out the pulp.
2
Bring the vanilla pulp and pod, milk, cream and sugar to the boil, remove from the heat. Squeeze the gelatine and dissolve in the vanilla milk. Let it cool down. Remove the vanilla pod. Pour the cooled vanilla milk onto the red jelly. Refrigerate the glasses upright for at least 1 1/2 hours. Decorate with mint