You’ve never experienced jelly like this before: the combination of cherry blossom and jujube is a delight for young and old alike.
Preparation
Soak the gelatin in cold water for 10 minutes.
Brew the fruit tea with 450 ml of boiling water and let it steep, covered, for 8 minutes. Strain the tea. Add 4 teaspoons of sugar and the squeezed-out gelatin sheets (6 per batch), then stir until dissolved.
Pour the mixture into Gugelhupf molds and refrigerate for 3-4 hours.
To serve, remove the jelly from the molds and place it on plates.
Vanilla sauce makes a great accompaniment.
Ingredients
9 TL fruit tea “Cherry Blossom-Jujube)”
(Art.-Nr. 11193)
—
6 sheets of gelatin
—
4 tsp of sugar
(to taste)
