0
Print
0
Print

Elderberry Jelly with Pears and Cream

Elderberry Jelly with Pears and Cream
268
calories
Calories
25 min.
Preparation
moderate
Difficulty

Ingredients

for 4 servings
6 sheets white Gelatin
1 Lemon (juiced)
500 milliliters Elderberry juice
2 packets Vanilla sugar
2 Pears
100 milliliters White wine
2 Star anise
1 small piece Cinnamon
1 cup (200 germas) Whipping cream
Lemon balm (for garnishing)
print shopping list

Preparation steps

1

Soak gelatine in cold water for 5 minutes. Heat lemon juice and dissolve squeezed gelatine in it. Whisk lemon juice with vanilla sugar and elderberry juice. Pour mixture into four glasses and refrigerate for 3-4 hours. 

2

Rinse and halve pears, core and cut 4 slices for garnishing (set aside), peel the rest of pears and dice. Combine white wine with star anise, cinnamon and remaining vanilla sugar and bring to a boil. Add diced pears and braise for about 3-4 minutes or until pears soften. Remove from heat and cool. 

3

Whip cream, drain pears inn a sieve and remove star anise and cinnamon. Fold pear cubes into cream.Spread pear cream on elderflower jelly and serve garnished with pear slices and lemon balm.