Cherry Gel

• 1½ sheets gelatine, titanium strenth
• 200 ml (7 fl oz) cherry purée (see <

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 15 × 10