Blitz – Red Fruit Jelly with Currant Nectar
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 1 hr 20 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 250 ml water
- 750 ml juice (currant nectar)
- 60 g cornstarch
- 100 g suar
- 600 g berry cocktail (frozen)
For the sauce:
- 500 ml milk
- 1 packet sauce powder (vanilla)
- 20 g suar
- 0.5 ½ vanilla pod (s), including the pulp
- 125 ml cream
Print Recipe
Pin Recipe Instructions
- Fill up the currant nectar with the water to 1 liter. Mix 1/8 of it with the cornstarch. Bring the rest of the juice to the boil with the sugar, bind with the starch. Boil once. Add the fruit that has not thawed, pour into a bowl and refrigerate.
- Prepare the vanilla sauce, mix with the whipped cream and serve with the grits.
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