Cherry and Cream Jelly
An impressive and very delicious dessert that will perfectly complement a festive menu. Instead of cherry juice, any other juice can be used, however, the combination of delicate cream and fragrant juice with a slight acidity seems ideal to me. The recipe is designed for 4-5 servings.
- Total cooking time
- not set
- Number of servings
- 4
- Recipe difficulty
- 2 / 5
Ingredients
for 4 servings
- cherry juice 300 ml
- cream 300 ml
- gelatin 20 g
- sugar to taste
Recipe ingredients for your shopping list
Add all ingredients for the selected number of servings.
Instructions
Step 1 of 9
Pour 100 ml of cold boiled water over the gelatin and leave it for the time specified on the package.
Step 2 of 9
Add sugar to taste (I used 3 tbsp) to the cream and stir until the grains are completely dissolved.
Step 3 of 9
Heat half of the swollen gelatin almost to boiling, but do not boil.
Step 4 of 9
Stir the prepared gelatin into the cream.
Step 5 of 9
Pour the mixture into suitable molds (glass, silicone or metal), filling them halfway. To make the jelly original, the molds can be placed at an angle, trying not to spill the contents. Place in the refrigerator until completely set (3–4 hours).
Step 6 of 9
If the juice is not sweet enough, add sugar to taste (I added 2 tbsp).
Step 7 of 9
Heat the second part of the gelatin almost to boiling, but do not boil.
Step 8 of 9
Mix the gelatin with the juice.
Step 9 of 9
Pour the juice mixture into the molds over the set cream layer. Leave in the refrigerator until completely set (3–4 hours).
