Jelly is a beautiful and bright dessert that was invented by French chefs. When cooking jelly, the main task is to ensure that the delicacy turns out to be festive and beautiful in color. With cherry juice, making it easy.
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You will need
- For four servings:
- - 300 ml of cherry juice;
- - 300 ml cream;
- - 20 g of gelatin;
- - sugar.
Instruction manual
1
Pour 20 g of gelatin with 100 ml of cold water, set aside for 1 hour to the side.
2
Add a little cherry juice (about 50 ml) to the cream. Add sugar to taste. In fact, a lot of sugar is not needed, thanks to cherry juice, jelly will turn out with a pleasant acidity and a very beautiful saturated color.
3
Bring half the soaked gelatin to a boil, send to cream with cherry juice, mix thoroughly. Pour into small molds, filling them with a cherry-cream mass only half. Put in the refrigerator for 2-3 hours.
4
Bring the rest of the gelatin to a boil and add to the remaining 250 ml of cherry juice, mix thoroughly. Pour the juice into the molds on top of the cream. Put it back in the refrigerator for 2-3 hours. Instead of juice, you can take canned cherries in syrup, then jelly will turn out with whole berries - it looks even more beautiful.
5
Cherry cream jelly is ready. Usually, jelly is served chilled with various sweet syrups, mousses, yoghurts and sour cream sauces. You can decorate the finished dessert with fruit slices or fresh berries.