Soak the gelatine in cold water for 5 minutes or until softened.
Place the cherry purée and sugar in a saucepan over medium heat and stir until the sugar is dissolved. Squeeze the excess water from the gelatine and add the gelatine to the pan, stirring until dissolved. Remove from the heat, pour into a plastic
Remove the gel from the container and, using a sharp knife, cut it into
This can be made up to 2 days in advance and stored in an airtight container.
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