John Myers
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Red Fruit Jelly with Vanilla Ice Cream and Eggnog
The perfect red fruit jelly with vanilla ice cream and eggnog recipe with a picture and simple step-by-step instructions.
Red fruit jelly:
- 100 g Raspberries
- 100 g Blueberries
- 100 g Strawberries
- 2 tsp Strength
- 1 packet Sour cherries from the glass
- 0,5 Pc. Lemon
- 1 packet Vanilla sugar
vanilla icecream
- 2 Pc. Vanilla pods
- 600 ml Milk
- 1 pinch Salt
- 180 g Powdered sugar
- 6 Pc. Egg yolk
Advocaat
- 6 Pc. Egg yolk
- 200 ml Cream
- 250 g Powdered sugar
- 1 Pc. Vanilla pod
- 600 ml Double grain
Custard:
- 200 g Cream
- 2 tbsp Powdered sugar
- 1 packet Vanilla sugar
- 1 tbsp Strength
Red fruit jelly:
- Bring the juice to the boil with cornstarch. Add the ingredients and bring to the boil briefly. Serve hot or chilled in small containers.
Vanilla icecream:
- Scrape out the vanilla pods. Heat the vanilla, milk, cream and salt.
- Mix the powdered sugar and egg yolk and whisk. Slowly add the milk and cream mixture. Let all ingredients turn into a creamy mass in a water bath while stirring constantly up to 85 degrees.
- Chill for 24 hours. Pour into the ice cream maker and freeze for about 45 minutes. Serve immediately.
Advocaat:
- Scrape out the vanilla pod. Beat all the ingredients. Stir in a water bath, heating to 85 degrees. After cooling, add the double grain and whisk. Fill in bottles.
Custard:
- Bring the cream, powdered sugar and vanilla sugar to the boil. Add the starch dissolved in 2 tablespoons of milk. Boil once. Serve hot or chilled.
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