Summary

Ingredients

• 5 egg whites
• 200 g suar
• 0.25 liter ¼ currant juice, red or strawberry juice
• 8 sheets gelatin, red

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Instructions

1. If sweetened currant juice is used, then only use 80 to 100 g of sugar.
2. Soak the gelatine in a saucepan with 5 tablespoons of cold water for about 5 minutes. Remove 1/4 of the juice, add to the saucepan with the gelatine, stir and let it warm up slightly on the stove but do not boil. Mix with the whisk until the liquid is clear. Remove the pot from the oven.
3. Put the egg whites in a large mixing bowl. Hit lightly. While beating add 4 tablespoons of cold water until the egg white is completely stiff. Continue beating and slowly pour in the sugar. Gradually pour in the juice while beating. Pour in the dissolved gelatine and keep beating.
4. Pour the mixture into a large bowl or several small bowls. A glass bowl looks best. Place in the refrigerator for at least 2 hours.
5. Danish vanilla sauce goes well with it.