Ingredients
Fruit compote
400 gr varied dry fruits: prunes, dates, raisins, apricots, pineapple, etc
1 cinnamon stick
1 tspn vanilla
100 ml water
80 ml water
1 tbspn cornstarch
Vanilla Jell-O
500 ml fresh milk cream
30 gr glazed sugar
4 tbspn natural Jell-O
2 tspn vanilla
Decoration
Cinnamon sticks
Vanilla sticks
Lavender
Preparation
Over a cutting board cut all the dry fruits in thick pieces and take the core out of the dates and prunes. On the side, put the Jell-O in water so it dilutes.
Place the dry fruits in a pot with warm water and let them soak for 30 min so they soften somewhat. Then add the sugar, cinnamon and vanilla. Put on the fire and let it boil for 30 min.
Dilute the cornstarch in 80 ml of water and add it to the dry fruits. Place back on the fire and cook for 5 min more while stirring constantly. Make sure its mixed well.
Beat the milk cream with the glazed sugar and vanilla, add the Jell-O and the chantilly cream.
Separate the mix in small molds and refrigerate them for 1 hr. Using an electric beater whisk the lavender and vanilla in warm water.
Put the dry fruit compote in small bowls. Decorate with the lavender, Jell-O, cinnamon sticks and vanilla sticks.
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