Rose jelly with raspberries and mint cream

Fry 200 ml of rosé with vanilla pod and bring to the boil for about 10 minutes. Gelatine for 5 minutes in cold water. Remove vanilla bean from rosé and store. In warm rosé wine 150 g of sugar with stirring. Dilute gelatin well and roast in hot rosé while stirring. In a bowl stir in the remaining rosé and gelatin mixture. Create raspberries through it. Make the jelly jelly in pudding form and leave to set in a refrigerator for approx. 3 hours.

Peel the marrow out of the vanilla pod with the knife. In bowl, beat whipped cream with vanilla juice and the rest of sugar. create fresh mint. Remove the pudding from the refrigerator and dip it briefly in a container with warm water. Lay the shape on the side and press the finger against the jelly on one side, so that jelly comes off the wall. Hold a flat dish against a pudding shape, turn it together and let wine jars slide to scale. Add mintroom separately.