Cherry Jelly

Preparation info
    • Difficulty

      Easy

Appears in
Dessert Divas

By Christine Manfield

Published 2014

  • About

Ingredients

  • 300 ml bottled cherry juice
  • 6 g gelatine leaves, softened and squeezed

Method

  1. Heat the cherry juice in a small heavy-based saucepan over medium heat until it reaches simmering point. Add the softened gelatine and stir until dissolved. Set aside to cool for 20 minutes or until cooled but not set.
  2. Gently spoon enough of the jelly onto the mousse in each ring mould to form a 2