Hibiscus jelly with basil cream and marinated peaches

Ingredients for 6 servings:

• 4 tea bags (hibiscus) or rosehip hibiscus
• 2 tea bags (fruit tea), or a winter blend with cinnamon or similar.
• 300 ml water
• ½ vanilla pod(s)
• 1 stalk(s) cinnamon
• 200 ml dry white wine
• 50 g honey
• 5 sheets of white gelatin
• 3 peach(s) (vineyard) or other, or canned peaches
• 2 tbsp peach liqueur, orange liqueur also works
• possibly lemon peel or orange peel, grated
• 30 basil leaves
• 100 ml water
• 10 g sugar
• ½ vanilla pod(s)
• 250 ml sweet cream

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 20 minutes; Total time approx. 4 hours 50 minutes

A festive and refined dessert served in a glass

The instructions refer to 6 glasses. Wide-open red wine or whiskey glasses are best. You should be able to eat from them with a spoon. Basil cream: Chop the basil leaves. Put 100 ml of water and the sugar in a saucepan and add the basil leaves. Reduce the liquid by half. Then add the cream and refrigerate for at least 4 hours. Jelly: Pour 300 ml of hot water over the tea bags in a saucepan and let it steep for 15 minutes. Then squeeze the tea bags well. Split the vanilla pod, scrape out half and add the seeds and pod to the tea. Add the cinnamon, honey and white wine and boil everything together for 10 minutes. Soak the gelatin in cold water, squeeze it out and dissolve it in the hot liquid. Remove the cinnamon stick and vanilla pod, pour the liquid into glasses and refrigerate for at least 4 hours. Marinated peaches: Peel the peaches and cut into small cubes. Marinate with a little peach liqueur and refrigerate. You can also add a little lemon or orange zest for a more refined finish. To serve: Whip the basil cream until stiff and pour it over the jelly. Then arrange the peach cubes in the center of the glasses and garnish with a basil leaf to serve. Perfect for the winter/Christmas season and easy to prepare.