Red Fruit Jelly with Vanilla Cream

Bring the currants to a boil and strain, then add all the fruit except the raspberries and add the sugar, juice and maybe wine.

Bring the whole thing to the boil again and boil briefly, now add the raspberries and bring to the boil again briefly. Mix cornstarch and pudding powder, pour in and bring to a boil. Season to taste.

Vanilla cream: slit the vanilla pods and boil with the milk. Cool until the milk is lukewarm, take out the pods and scrape them out, put the pulp into the milk. Allow the gelatine to swell, stir with 6 tbsp. of the vanilla milk. Sift confectioner’s sugar onto egg yolks and stir until creamy. Add gelatine mix and egg mix to the milk and stir in a bain-marie with a whisk until creamy (don’t do it!).

Last but not least, fold in the stiffly whipped cream. Cool in the refrigerator, hin and stir again.

Our tip: Use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.

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