John Myers
Fruity Jelly with Vanilla Sauce
The perfect fruity jelly with vanilla sauce recipe with a picture and simple step-by-step instructions.
Vanilla sauce
- 5 sheet Gelatin red
- 2 tbsp Homemade tonka bean vanilla sugar
- 150 g Berry mix, some from our own garden
- 3 piece Egg yolk
- 1 piece Vanilla pod
- 250 ml Milk
- 2 tbsp Homemade tonka bean vanilla sugar
- 1 tbsp Sugar
- Let the gelatin soften in cold water for a few minutes. Heat the juice with the sugar and stir. The sugar must be completely dissolved.
- Pour the heated juice over the squeezed out gelatin and stir until all the lumps have dissolved.
- Stir in the berries and chill everything together until the pudding is nice and firm. This takes about 5-6 hours.
- I tested 2 different variations for the vanilla sauce. You really have to try a bit to make a sauce like this a success.
- Variation 1: Let the scraped pulp of the pod with the sugar and milk get hot in a saucepan and bring to the boil while stirring for a short time and then set the temperature low.
- Now beat the egg yolks until frothy and stir into the milk. Beat until the sauce is creamy. Then take it off the stove.
- Variation 2: Mix the pulp, the sugar, egg yolks and a bit of starch (not in the list of ingredients) until smooth. Add the milk and let it get hot while stirring until the sauce is thick enough. But don’t let it get so hot that it boils.
- I also tested the sauce with just my tonka bean vanilla sugar. But that wasn’t nearly as tasty as vanilla pulp. Even if you reduce milk and add cream, the sauce is delicious, but nothing for the slim line.
- I dedicated this recipe to Miss Ellie because I know she likes fruity. Congratulations dear Elisabeth on your birthday.
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