Fruit Jelly with Curd Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 2 hrs 20 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 banana (s)
- 1 pear (s)
- 200 g tanerine (s), from the can
- 300 g cherry (s), from the lass
- 2 packs gelatin, ground, white
- 500 ml white wine or natural apple juice
- 75 grams sugar
- 3 tablespoon lemon juice
- 250 g quark
- 50 grams sugar
- 1 packet vanilla sugar
- 140 ml milk
Print Recipe
Pin Recipe Instructions
- The types of fruit are of course interchangeable.
- Mix gelatine in 5 tablespoons of wine or juice and allow to swell for 10 minutes.
- Heat the rest of the wine / juice, but do not boil it, remove it from the stove, stir in the gelatine and 75 g sugar until everything is dissolved and add the lemon juice.
- Rinse a loaf pan with cold water, pour in a mirror and let it solidify in the refrigerator.
- Cut the bananas into slices and the pear peeled into sticks. Drain the mandarins and cherries well and mix everything carefully, place on the mirror and pour the remaining wine / apple juice mixture on top. Allow to solidify again in the refrigerator.
- Mix the quark, 1/8 l milk, 50 g sugar and vanilla sugar together well and serve with the jelly that has fallen out of the mold.
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