Triple sea jelly

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Mix jelly powder and 100 g sugar in a pot. Stir in 1/2 l water. Heat while stirring until everything is dissolved (do not boil!). Put the fish into 5 glasses as a sign of non-alcoholic jelly. Fill in half the jelly liquid. Mix the rest with vodka and pour into 5 more glasses

2. 2

   Soak the gelatine in cold water. Mix Curaçao, Prosecco and 1 tablespoon sugar. Squeeze out the gelatine, dissolve over a mild heat and gradually stir in the Prosecco. Divide into 10 glasses. Let everything cool down. Chill for at least 5 hours.

3. 3

   Whip the cream until half stiff and allow the vanilla sugar to trickle in. Pour into several glasses as a "head".

Nutrition Facts

KCAL
100 kcal

CARBS
10 g

FATS
2 g

PROTEINS
1 g