Summary

Ingredients

• 500 ml apple juice
• 1 sachet ground gelatin
• 4 tablespoon syrup, (woodruff syrup, tri top)
• 1 Bund woodruff

For the sauce:

• 500 ml milk
• 1 packet sauce powder, vanilla (for cooking)
• 4 tablespoon sugar
• 1 tablespoon vanilla sugar

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Instructions

1. Wash the woodruff and shake dry. Put a few leaves back for decoration.
2. Bring the apple juice to the boil together with the woodruff and make sure that only the leaves are in the pot and that the stalks do not get into the apple juice, otherwise they give off a bitter taste. Let it steep in the hot juice for 5 minutes.
3. Pour the juice through a sieve into a bowl. Now stir in the gelatine and the woodruff syrup. The gelatin must dissolve completely. Fill the jelly into four glasses and chill overnight.
4. Bring the milk to the boil. Remove about 5 tablespoons of this and stir the sauce powder in it with the sugar until smooth. Stir this mixture into the boiling milk, bring to the boil and simmer for 1 minute, stirring constantly. Immediately remove from the stove and put in a cool place.
5. The next day, just before serving, take the jelly out of the refrigerator and divide the sauce evenly between the four glasses. Decorate with the put back woodruff leaves.
6. TIP:
7. You can also put the glasses with the jelly at an angle to cool them down. I always use my silicone muffin tins as a support for this. So the glasses cannot slip. It has a nice effect if you top up the vanilla sauce the next day.