716. Gelatina di Marasche o di Visciole in Gelo

Chilled Morello or Bitter Cherry Gelatin

Preparation info
    • Difficulty

      Easy

Appears in

By Pellegrino Artusi

Published 1998

  • About

Ingredients

  • 400 grams (about 14 ounces) of morello or bitter cherries
  • 200 grams

Method

Remove the stems and crush the cherries by hand, adding just a few ground cherrystones. Let them rest for a few hours and then strain the juice through a cheesecloth, squeezing well. Allow the juice to rest yet again and then strain it more than once through either paper or cotton, so that it becomes clear. Boil the sugar for ten minutes in 2 deciliters (about ⅘ of a cup) of the water with the