Jelly is a beautiful and bright dessert that was invented by French chefs. When making jelly, the main task is to ensure that the delicacy turns out to be of a festively beautiful color. Cherry juice makes it a breeze.
It is necessary
- For four servings:
- - 300 ml cherry juice;
- - 300 ml of cream;
- - 20 g of gelatin;
- - sugar.
Instructions
Step 1
Pour 20 g of gelatin with 100 ml of cold water, set aside for 1 hour.
Step 2
Add some cherry juice (about 50 ml) to the cream. Add sugar to taste. In fact, you don't need a lot of sugar, thanks to the cherry juice, the jelly will turn out with a pleasant sourness and a very beautiful saturated color.
Step 3
Bring half of the soaked gelatin to a boil, add to the cream with cherry juice, mix thoroughly. Pour into small molds, filling them only halfway with the cherry-creamy mass. Refrigerate for 2-3 hours.
Step 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 molds over the cream. Put it back in the refrigerator for 2-3 hours. Instead of juice, you can take canned cherries in syrup, then the jelly will turn out with whole berries - it looks even more beautiful.
Step 5
Cherry Butter 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 pieces of fruit or fresh berries.
