wine jelly cubes with vanilla-cinnamon sauce

Name: wine jelly cubes with vanilla-cinnamon sauce
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 8 sheets red gelatine; 300 ml clear apple juice; 275 ml dry white wine; 75 ml Lemon juice; 2 packages Vanillin sugar; 50 g Sugar; 150 ml Milk; 100 g Whipped cream; 1 Bag of sauce powder "vanilla flavor; 1/2 TEASPOON Cinnamon; 7-10 Tbsp Lemon balm and lemon slices

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 4

8 sheets red gelatine
300 ml clear apple juice
275 ml dry white wine
75 ml Lemon juice
2 packages Vanillin sugar
50 g Sugar
150 ml Milk
100 g Whipped cream
1 Bag of sauce powder "vanilla flavor
1/2 TEASPOON Cinnamon
7-10 Tbsp Lemon balm and lemon slices

Directions

1
Soak gelatine in cold water. Put apple juice, wine, lemon juice, vanillin sugar and sugar in a pot and heat it up, but do not let it boil. Remove the pot from the heat and stir in the pressed-out gelatine.
2
Pour the liquid into a flat mould (e.g. an ovenproof dish) rinsed with cold water. Keep cold overnight. Dip the mould briefly in hot water and carefully turn the jelly over onto a kitchen board.
3
Cut the jelly into cubes. Put milk and cream into a high mixing bowl, add sauce powder and beat at highest speed for about 1 minute. Sprinkle half of the cinnamon. Put the jelly cubes into four dessert glasses.
4
Add some sauce, sprinkle with remaining cinnamon and serve decorated with lemon balm and lemon slice.