Two types of layer creams with fruit jelly

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Measure 1/2 litre of milk and put aside. Remove 6 tbsp. of the remaining milk and mix with vanilla pudding powder and 40 g sugar. Bring the remaining milk to the boil in a saucepan and remove from the heat. Stir in the custard powder, put it back on the hot stove and let it boil while stirring for at least 1 minute. Put the pudding in a bowl, cover the surface directly with foil and let it cool down. Cook chocolate pudding with milk set aside in the same way, but mix with 50 g sugar. Cover the pudding as well and let it cool down

2. 2

   Wash the lemon, dab dry and peel the peel thinly. Squeeze the lemon. Bring 300 ml cherry nectar, 100 g sugar, vanillin sugar, lemon juice and zest to the boil in a saucepan. Mix 100 ml cherry nectar and red fruit jelly powder. Remove the pot from the heat, remove the lemon peel and stir in the groats powder. Put it back on the hot stove. Bring to the boil briefly while stirring. Fold in frozen berries, pour into a bowl and let cool off

3. 3

   Roughly chop the chocolate and set aside about 50 g for sprinkling. Whip the cream until stiff, while pouring in 30 g sugar. Finally stir rum into the cream. Stir the puddings separately with the whisks of the hand mixer. Fold half of the rum cream and chocolate under each pudding. Divide the pudding creams into 8 small wake-up jars each and sprinkle with the remaining chocolate. Keep cool until serving. Serve with the red fruit jelly

4. 4

   waiting time approx. 2 hours

Nutrition Facts

KCAL
260 kcal

CARBS
22 g

FATS
16 g

PROTEINS
4 g