Summary

Ingredients

• 1 can apricot (s) (425 ml)
• 1 packet jelly, lemon (2 sachets for /2 liter each)
• 200 g suar
• 0.25 liter ¼ milk
• 0.25 liter ¼ whipped cream
• 1 packet sauce powder, (dessert sauce)
• 1 packet vanilla sugar

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Instructions

1. Drain the apricots and cut into small cubes. Pour half of it into 8-10 beer glasses (approx. 150 ml each).
2. Put the jelly powder and sugar in a saucepan. Stir in 1 liter of water. Heat while stirring until everything is dissolved (do not boil). Let cool a little and fill the glasses almost halfway with it. Chill for 2-3 hours. Let the rest of the jelly stand at room temperature.
3. As soon as the jelly is set in the jars, divide the remaining apricots into the jars. Pour the remaining, still liquid, jelly into the glasses up to approx. 1 cm below the rim. Chill for at least 2-3 hours or preferably overnight.
4. For the flower, beat the milk, cream, sauce powder and vanilla sugar in a mixing bowl with the mixer until creamy. Place on top of the jelly and refrigerate until ready to serve.