For the autumnal elderberry jelly, boil the juice with agar-agar. Stir constantly. Simmer for a few minutes (according to package directions). Pour into glasses or ramekins and refrigerate for several hours to set the jelly.
Just before serving, whip the whipped cream and mix with chestnut puree. Serve on top of the autumnal elderberry jelly.
Related Recipes:
Vineyard Peach in Sacher Cuvée JellyFor the vineyard peach, blanch the peaches (briefly scald with boiling water), rinse with cold water and cut...
Grape Jelly OnRinse the grapes, cut them in half and remove the seeds. Squeeze the lemon and swell the gelatine in the cold...
Elderberry SorbetFor the elderberry sorbet, whip the egg whites until stiff and add the sugar. Gently stir in the elderberry...
Cauliflower Broccoli Terrine with Herb SauceFor 1 loaf pan of 1, 5 liters, divide the cauliflower and broccoli into roses and cook in salted water until...
Chocolate Pear Pie with Green Tea Jelly and Vanilla CreamFor the chocolate pear cake, peel the pears well, quarter them and remove the core, mix with the lemon juice...
Apricot Amaretto JamFor the apricot amaretto jam, first wash the jars and lids hot and boil them. Turn them upside down and let...
Currant Strawberry JellyRinse the fruit in cold water and drain. Pluck the currant from the stalks and remove the stalks and leaves...
Strawberry-Cherry Fruit SpreadFor the strawberry-cherry fruit spread, wash the jars thoroughly with hot water. Pit the cherries and put them...
Peach Lavender JamFor the peach lavender jam, first wash the jars and lids hot and boil them. Turn them upside down and let them...
Asparagus Flan with Crayfish and Quail Fried EggFor the pudding, mix (puree) the asparagus with the hot stock and brown butter and strain. Now boil up about...