Jelly Dessert
A light, fruity layered dessert with a soft, silky texture — gently sweet, refreshing, and delicately indulgent.
To prepare the dessert:
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1 pack of DR. OETKER vanilla pudding (38 g)
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100 g cream
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400 ml milk
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½ lemon
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1–2 tbsp AMRITA organic agave syrup
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40–50 g breakfast biscuits with carrot & cinnamon “7 grains”
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3–4 tbsp water
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10 g gelatin
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2–3 fresh strawberries
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20 g pomegranate seeds
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250 g dry white wine
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150 g MASHIE mango & passion fruit berry purée
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5 g SALDVA spice mix “Coffee Fairy”
1. Add DR. OETKER vanilla pudding powder to a bowl, add cream and whisk until the pudding powder dissolves.
2. Pour milk into a saucepan, heat until boiling. Gradually add pudding mixture and stir constantly with a whisk. When the mixture thickens, remove from heat, grate lemon zest and pour AMRITA organic agave syrup. Stir.
3. Finely break GAIDELIS breakfast cereals with carrots and cinnamon "7 grains" and pour into glasses. Pour pudding on top.
4. Pour gelatin with water and leave for 10 minutes until it swells. Then, stirring, heat over medium heat until it is completely dissolved.
5. Cut strawberries into slices and place on top of dessert. Add pomegranate seeds.
6. Pour non-alcoholic wine and MASHIE Mango and Passion Fruit Puree into a saucepan. Season with SALDVA Coffee Fairy spice mix and stir. Stir in dissolved gelatin.
7. Pour mixture over desserts and refrigerate for 1 hour.
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