Cherry Gel

Preparation info

  • Difficulty


Appears in


By Brent Savage

Published 2010

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  • sheets gelatine, titanium strenth
  • 200 ml (7 fl oz) cherry purée (see Note)
  • 50 g ( oz) caster (superfine) sugar


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 cm (6 × 4 inch) container and refrigerate for 2 hours or until firmly set.

Remove the gel from the container and, using a sharp knife, cut it into 1 cm (½ inch) cubes. Refrigerate until ready to serve.

This can be made up to 2 days in advance and stored in an airtight container.