Dandelion Vanilla Spread
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 5 mins |
| Total Time | 25 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- ml 1,400 dandelion water from my base mixture
- 2 tablespoon dandelion, petals, rest from making the liquid
- 2 points preserving sugar
- 1 vanilla pod (s)
- 1 squirt lemon juice, fresh or concentrate
- 0.5 ½ kl. Bottle / s butter-vanilla flavor
Print Recipe
Pin Recipe Instructions
- Put a large heaped wooden spoon full of flower petals in a measuring cup and fill up to 750 ml with the dandelion water. 1 large splash of lemon juice in the cup and fill up to 700 ml with the floral water. Put 2 packets of preserving sugar and 1/2 bottle of vanilla baking flavor in a saucepan. Scrape out the vanilla pod and put the pulp in the saucepan. Put the pod in the vanilla sugar glass.
- I`ll add a dash of vanilla syrup for coffee in the pot. But it also tastes good without it.
- Bring everything to the boil and cook for 3 minutes while stirring. While it continues to cook, test it on a small plate.
- For me it is filled into boiled glasses after 4 minutes and closed with also boiled lids.
- Turn it upside down and then let it stand a little longer. When it becomes firm, turn it over so that the petals and vanilla dots are evenly distributed.
- The jelly does not set as easily. Therefore it is better to use a little less than more liquid.
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