John Myers
Jello with Cherry Flavor and Coconut-vanilla Cream Dessert
The perfect jello with cherry flavor and coconut-vanilla cream dessert recipe with a picture and simple step-by-step instructions.
- 500 ml Cherry juice or fruit juice of your choice
- 6 leaf Gelatin
- Sugar
- 3 St. Egg yolk
- 2 tbsp Sugar
- 2 tbsp Vanilla sugar
- 1 tbsp Food starch
- 3 St. Vanilla pods
- 250 ml Coconut milk
- Saffron or turmeric
- Jello: Soak gelatine in cold water.
- Bring 2,500 ml fruit juice of your choice to a boil
- Put the hot fruit juice in a bowl, squeeze out the soaked gelatin well, add to the hot fruit juice and stir well.
- Vanilla cream: Let the saffron threads soak in a teaspoon of cold water so that the color dissolves. If you don’t have saffron, you can also choose the cheap variant, for example by adding a good pinch of turmeric.
- Slit open the vanilla pod lengthways and scrape out the pulp with the back of a knife.
- Mix the dissolved saffron, egg yolk, sugar, vanilla sugar, starch and vanilla pulp until smooth. Pour in coconut milk, scrape out the vanilla pod and add. Stir over low heat until the sauce thickens. Now add the cream and continue heating until it thickens again. Important: do not cook!
- Finally, pass the finished sauce through a sieve.
- If the sauce is too thick, warm up some more milk in the saucepan where the sauce was mixed and stir into the vanilla sauce until it is nice and smooth.
- Take a dessert bowl or mug, use a soup ladle to put a portion of the slightly cooled jelly into the bowl or mug. Now use a large spoon to carefully spread the still warm vanilla cream on top. Repeat everything until everything is used up.
- Cover with cling film and let cool completely in the refrigerator.
- TIP 11: Cut the scraped vanilla pods into small pieces and add to a glass full of sugar. Let it flavor for about 3 weeks and then mix very finely in a blender. This is how you get your own vanilla sugar.
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