John Myers
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Red Fruit Jelly and Vanilla Sauce
The perfect red fruit jelly and vanilla sauce recipe with a picture and simple step-by-step instructions.
Red fruit jelly
- 80 g Tk sour cherries
- 1 tablespoon Sugar
- 70 g Fresh raspberries
- 100 g Blueberries fresh
- 200 Milliliters Blackberry juice
- 30 Milliliters Cherry juice
- 3 teaspoon Sugar
- 0,5 Vanilla pod
- 0,5 Cinnamon stick
- 3 Centiliters Creme de cassis
- 1 tablespoon Food starch
- Some blackberry juice
custard
- 200 Milliliters Milk
- 0,5 Vanilla pod
- 3 Egg yolk
- 30 g Sugar
Red fruit jelly
- Bring the sour cherries to the boil briefly with the sugar. Simmer gently over a low heat for 3 minutes. Take it from the stove and let it cool off. Pour into a sieve and drain, catching the juice. Sort the blueberries and raspberries, wash and drain.
- Put blackberry juice, cherry juice and sugar in a saucepan. Scrape out the vanilla stick. Add the vanilla pod, vanilla pulp and the cinnamon stick to the saucepan as well. Bring everything to the boil briefly, remove from the heat and let it steep for 15 minutes. Remove the vanilla pod and cinnamon stick. Add the creme de cassis to the juice mixture.
- Mix the cornstarch with a little blackberry juice until smooth, add to the liquid and bring to the boil while stirring. Take off the stove and let cool down a bit. Carefully fold in the cherries, blueberries and raspberries one after the other. Pour into a bowl and chill.
custard
- Put the milk and sugar in a saucepan. Scrape out the vanilla pod, add the pulp and pod to the milk and bring everything to a boil. Remove the vanilla pod from the milk.
- In a bowl, stir the egg yolks with sugar until light creamy. Gradually stir in the hot milk.
- Put in a saucepan and heat, stirring constantly, but do not boil. Stir until the vanilla sauce has thickened slightly. Take it from the stove and let it cool off.
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