Cherry jelly from frozen berries
Jelly is a special dessert that has its roots in the Napoleonic era. It is said that this exquisite dish was served at the table of the French Emperor and was an extraordinary success at court.
Most often, jelly (French: gelée) refers to a food-based solution made from fruits (cherries, apples, kiwi, and others). In modern cooking, gelatin is added to the dish, but originally, products containing the highest amounts of pectin were used. This is what gives the dish its gelatinous appearance.
Cherry jelly has a unique flavor, making it a staple in Italian and French cuisine. Modern recipes for this delicious treat often feature frozen berries. This dessert is sure to be a highlight on any table.
Cherry jelly is also unique because it's easy to prepare, making it a delight for even the most inexperienced cook. Moreover, this dessert is low-calorie and light, so it won't affect your figure in the slightest.
Classic jelly recipe
Cherry treat includes ingredients such as:
- 300 grams of cherries;
- 150 grams of sugar;
- 2 tablespoons of gelatin.
First, the berries need to be defrosted. It's best to do this naturally. Microwaves and warm water will negatively affect the consistency. Once the cherries have reached room temperature, they need to be juiced. You can do this either by hand or with a machine (blender, food processor, or juicer).
Pour hot water (three tablespoons is enough) over the cherry pulp and add sugar. Bring the mixture to a boil on the stove. Strain the resulting syrup through cheesecloth. It's best to layer the cheesecloth three or four times. This will ensure the perfect consistency for your future cherry jelly.
The next step is gelatin. This is what will give your cherry jelly its gelatinous appearance and hold its shape. After cooling two cups of strained syrup to 70 degrees Celsius, add two tablespoons of gelatin. Stir the resulting mixture thoroughly until the last ingredient is completely dissolved, then strain the dessert through a fine sieve. This will prevent lumps.
Warm the dish (but never boil it!), then refrigerate to cool. In a few hours, this delicious treat will be ready. Enjoy!
