Strawberry jelly with ice sauce

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Soak gelatine in plenty of cold water. Mix wine, 1/4 litre water, icing sugar and lemon juice. Squeeze out the gelatine, dissolve at low heat and stir into the wine mixture. Rinse a pudding mould (1 1/4 litre capacity) with cold water. Pour a thin layer of wine on the bottom of the mould, place the mould in a cool place for about 15 minutes.

2. 2

   Wash, drain and clean the strawberries. Halve the strawberries. Put some strawberries on the layer, cover with wine mixture and put in a cool place again. Repeat the process until the strawberries and the wine mixture are in layers. Place the mould in the refrigerator for about 4 hours. Let the ice cream thaw at room temperature until it thickens. Stir whole milk yoghurt into the egg mixture. Dip the pudding mould briefly in hot water, turn the jelly out onto a plate. Grate chocolate into fine shavings and sprinkle on the jelly.

3. 3

   Place the mould in the refrigerator for about 4 hours. Let the ice cream thaw at room temperature until it thickens. Stir whole milk yoghurt into the egg mixture. Dip the pudding mould briefly in hot water, turn the jelly out onto a plate. Grate chocolate into fine shavings and sprinkle on the jelly. Serve the jelly with the ice sauce

4. 4

   Plate: Schumann