Strawberry jelly to vanilla ice cream

Name: Strawberry jelly to vanilla ice cream
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 750 g Strawberries; 80 g Sugar; 1 package Vanillin sugar; 300 ml dry white wine; 300 ml Strawberry juice (or red currant); 7-10 Tbsp grated rind of 1 untreated lemon; 6 sheets white gelatine; 400 g Vanilla ice cream; 7-10 Tbsp crushed pistachio kernels

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

750 g Strawberries
80 g Sugar
1 package Vanillin sugar
300 ml dry white wine
300 ml Strawberry juice (or red currant)
7-10 Tbsp grated rind of 1 untreated lemon
6 sheets white gelatine
400 g Vanilla ice cream
7-10 Tbsp crushed pistachio kernels

Directions

1
Wash the strawberries, dab dry, clean and, except for 4 for decoration, cut into slices. Boil half of the strawberries with sugar, vanillin sugar, wine, fruit juice and the lemon peel. Reduce heat and continue cooking for about 10 minutes. Put the strawberries on a sieve, collect the juice, put them into the pot, bring to the boil again and remove from the heat.
2
Soak gelatine in cold water, squeeze it out and dissolve in the strawberry juice. Pour the strawberry juice over the remaining strawberries, mix and spread on dessert bowls. Chill the strawberry jelly for at least 3 hours. Before serving, arrange with vanilla ice cream balls and decorate with chopped pistachios and strawberry halves