Sweet Woodruff Jelly
Sweet Woodruff jelly is called Waldmeisterpudding or Wackelpudding in Germany.
Ingredients for Sweet Woodruff Jelly:
- 1 l (33.81 oz) of bottled water
- 200 ml (6.76 oz) of sweet woodruff syrup OR raspberry syrup OR strawberry syrup OR blueberry syrup
- 2 ½ envelopes OR 2 ½ tablespoons of Knox Gelatin
- 4–6 drops of natural green food coloring (available at Whole Foods)
- ½ cup of water for gelatin
Preparation of Sweet Woodruff Jelly:
Pour half a cup of water in a metal bowl or glass bowl. Sprinkle in the Knox Gelatin in the water and stir with a fork. Let it sit for about 5–10 minutes.
Fill a saucepan with about 2 inches of water and bring it to a boil. Turn down the heat and place the bowl with gelatin in the saucepan with water (bain-marie) . Stir with a fork until the gelatin is liquid and dissolved. Do not let the gelatin boil. Remove the gelatin from your stove top.
Mix in the bottled water, food coloring, and syrup together. Add the liquid slowly to the gelatin while stirring with a whisk.
The easiest way is to present your jelly is a nice glass bowl or dish, where you can leave it to stiffen in the refrigerator and serve when needed. Another fun and interesting option is to pour the jelly into silicon ice cube molds. Allow the jelly 4 6 hours in the refrigerator to chill and harden prior to serving.
To easily remove the jelly from the mold, fill a larger container with warm water and dip the mold in the water a few seconds. This will help loosen your shaped jelly from the mold. Do not let it sit for too lang in the warm water as it will liquefy.