Cherry Symphony with Gelatin
Try cherry jelly made from fresh or frozen berries—it's a truly easy, low-calorie recipe that everyone loves.
What do you need for jelly?
To make this cherry treat, we'll need cherries of any kind. You can, of course, use regular cherry juice, but then the jelly won't have the childlike magic of the red berries suspended in zero gravity, seemingly illuminated from within. The beauty of this dessert recipe is that its appearance harmonizes with the taste, providing a complete pleasure when whole cherries are included.
So, we will need:
- Cherries (preferably pitted, frozen is fine);
- Sugar 100 g;
- Water 0.5;
- Gelatin 10 gr.
How to cook
Add sugar to the water to taste. You can add lemon juice or cranberries if you prefer a tart cherry jelly. You can also choose a tart cherry and enjoy it with more sugar. You can also add sour cream with sugar or heavy cream to the cherry water, which will give the jelly a milky pink, opaque color with a delicate, creamy flavor. It all depends on your imagination and mood.
Gelatin must be prepared in advance. You can't simply add the granules to compote or cherry juice: the gelatin will form unpalatable lumps, and the cherry jelly, if prepared incorrectly, will be thrown in the trash.
The jelly recipe itself is simple, and the most difficult part is adding the gelatin to cool water and waiting for it to fully swell and begin to dissolve. Once the water has a slightly thick consistency (it shouldn't turn into jellied meat, but the dissolved gelatin will make stirring with a spoon a bit slow), you can add it to the bowl containing the sugared berries. You can lightly boil fresh berries to create jam, then add the gelatin to form cherry jelly, or you can dilute the berries with ready-made juice—this is the quickest option.
After diluting the cherry syrup with gelatin, thoroughly mix the mixture and place it on the stove. Don't boil the jelly, as it breaks down and loses its effectiveness. Therefore, wait until the syrup comes to a boil and immediately remove the mixture from the stove. Stir constantly, otherwise the gelatin, which hasn't yet dissolved, will settle to the bottom, creating a "plate" similar to silicone. The rest of the mixture won't set well and won't be as elastic as the recipe promises.
After you've removed the future cherry jelly with gelatin from the stove and made sure you've mixed the mixture correctly, let the dessert cool and place it in the refrigerator, but not the freezer. Otherwise, frost, just like boiling, will ruin the technology and the recipe will be wasted.
In a few hours, the frozen cherry delicacy will be ready to be presented to guests for sampling. Enjoy!
