Wine jelly cubes with vanilla sauce

Ingredients

Directions

1. 1

   Soak gelatine in cold water. Put the wine, lemon juice and zest in a pot. Add 70 g sugar and vanillin sugar and heat while stirring until the sugar has melted.

2. 2

   Remove lemon peel. Squeeze the gelatine and dissolve in the wine while stirring. Pour the liquid into a cold rinsed square form and leave to set, preferably overnight. For the sauce, stir the sauce powder, remaining sugar and 4 tablespoons of milk until smooth.

3. 3

   Bring the rest of the milk to the boil, add the mixed sauce powder and bring to the boil again while stirring. Let the sauce cool down. Stir several times in between. Whip cream until semi-solid and stir into the sauce.

4. 4

   Dip the mould with the wine jelly briefly in hot water. Turn over and cut into cubes. Divide into four dessert glasses and pour some sauce over them. Decorate as desired with lemon slices and mint leaves.

5. 5

   The rest of the sauce is extra.