Summary

Ingredients

• 0.5 liter ½ mulled wine
• 1 sachet jelly / rocket raspberry
• 4 tablespoon sugar, heaped up
• 100 g almond (s), roasted

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Instructions

1. Allow 250 ml of mulled wine to swell with the Wackelpeter powder for about 10 minutes, then bring to the boil.
2. Mix the other 250 ml mulled wine with the sugar. Cook the mixture, take the saucepan off the stove, stir in the mulled wine and sugar mixture and stir until the powder and sugar have completely dissolved.
3. Divide the jelly on six plates. Always let one layer dry a little before the next layer is applied. Let the plate stand in a cool place for several hours / overnight so that the mixture sets.
4. Chop the roasted almonds (for example in the food processor) and distribute them in the middle of the jelly. Place dessert on top of the almonds and serve (the roasted almonds prevent parfaits, for example, from sliding on the jelly dish).
5. Annotation:
6. I took raspberry wiggle because I always prepare my mulled wine with a dash of raspberry syrup and because I just found some in the kitchen cupboard. Of course you can also use gelatine to stabilize it.