- Preparation time: about 40 minutes
- Cooking time: about 3 ½ hours
For the berry jelly:
½ litre cherry juice
50 g Langnese Summer Blossom Honey
1 tbsp lemon juice
6 sheets red gelatine
300 g berries (e.g. raspberries, strawberries, currents, blackberries)
For the vanilla sauce:
½ litre milk
1 packet of Vanilla Flavour instant sauce for cooking (= 16 g)
2 tbsp Langnese Golden Clear Honey
Heat the cherry juice with the Golden Clear Honey and lemon juice.
Following the packet instructions, soften the gelatine and dissolve into the cherry juice. Pour some of the batter into small bear moulds rinsed in cold water or into one large mould let it set in the refrigerator for a while.
Prepare the berries, wash them if necessary, drain them well and distribute them on top of the jelly.
Pour the remaining liquid on top and let chill for about three hours.
Meanwhile, prepare the milk and instant sauce according to the directions on the packaging and stir in the Golden Clear Honey.
Flip the honey bear jellies onto a plate and serve with the vanilla sauce.