Rosehip Jelly with Liqueur Cream

For the rosehip jelly with liqueur whipped cream, soak the gelatin in cold water. In the meantime, bring 1/2 l of water to a boil. Let the tea bags steep in it for at least 5 minutes.

Then add 1/2 tbsp. lemon juice and sugar. Squeeze gelatin well and dissolve in the hot tea. Pour rosehip jelly into dessert bowls and refrigerate for about 2 hours.

Beat egg liqueur, remaining lemon juice and 2 tablespoons honey until creamy. Beat whipped cream until stiff and fold in. Spread the egg liqueur whipped cream over the jelly. Carefully scrape off rolls of the chocolate with a peeler.

Arrange the rosehip jelly with liqueur whipped cream with chocolate rolls and remaining honey.

Preparation Tip:

Instead of rosehip tea, you can also use a fruit tea blend.

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