Jelly Eggs

Ingredients

400 ml hibiscus tea

100 ml sour cream

150 g sugar

5 tsp gelatin

100 ml water

You'll also need 7-8 whole chicken eggshells with a small hole (you can prepare these in advance, as you use them).

Wash the eggshells and soak them in cold water with vinegar for 15-20 minutes. Then rinse and place them upside down to drain off excess liquid.

For the white jelly: soak 1 heaped teaspoon of gelatin in 50 ml of water and, once it's swollen, melt it in a double boiler. Stir the sour cream with 50 g of sugar until the sugar is completely dissolved, then add the prepared gelatin. Pour the sour cream jelly into the eggshells 1/3 full, place them in an egg carton, and refrigerate to set.

For the red jelly: soak 4 teaspoons of gelatin in 50 ml of water and melt the swollen gelatin in a double boiler. Dissolve the remaining sugar in tea and stir in the gelatin. If using cherry juice, 50-70 g of sugar will be sufficient. Pour into the eggshells with the set sour cream jelly and refrigerate. Carefully peel the set jelly.

Enjoy!