Cherry Jelly
Jelly can be made from any berries or fruit. This dessert is light, low in calories, and full of summer aroma. Fresh berries give it its special taste. You can also make it with no whole berries at all, using just cherry compote — in that case, 300 g of cherries is enough. Minimum effort, maximum pleasure!
Cooking method
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Step 1:
Measure out your ingredients.
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Step 2:
Pour instant gelatin into a glass. Cover it with cold water (100 ml). Leave for 20 minutes to swell. If you're using non-instant gelatin, be sure to read the package instructions first.
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Step 3:
Wash the cherries and pat them dry with paper towels. Pit some of the berries.
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Step 4:
Put the unpitted berries in a saucepan, pour in the remaining 600 ml of water, add the sugar, and stir. Instead of sugar, you can use a sweetener that holds up to heat.
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Step 5:
Stirring occasionally, bring the water to a boil. Simmer the compote over low heat for 5 minutes, then let it steep for 10 minutes.
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Step 6:
Strain the compote through a sieve, pressing on the berries to extract more juice.
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Step 7:
Add the gelatin to the hot compote. Stir until it dissolves completely.
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Step 8:
Place the pitted cherries in the bottom of pre-washed, dried dessert glasses (cremans).
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Step 9:
Pour the jelly mixture over them.
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Step 10:
Refrigerate the jelly until fully set. Garnish with fresh mint leaves before serving.
- For a gelatin dessert to set properly, always soak the gelatin first in cold boiled water — the colder the better. Sheet gelatin can simply go into a bowl of water. For powdered gelatin, first rinse the dish with cold water so the granules don't stick to the bottom. It's important to pour the water over the powdered gelatin, not sprinkle the gelatin into the water, or you'll get lumps. Then give the gelatin time to swell (the exact time is on the package). Heat the swollen gelatin to 160–175°F (70–80°C). Never let it come to a boil! At 212°F (100°C) the mixture turns stringy and viscous, the collagen protein breaks down, and the gelatin loses its setting power.
- For the best result, use filtered or bottled water with a neutral taste. Tap water can give the dessert an unpleasant off-flavor.
Caloric content of the products possible in the composition of the dish
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Sour cherry - 52 kcal/100g
- Sweet cherry - 64 kcal/100g
- Dried cherries - 292 kcal/100g
- Canned cherry - 61 kcal/100g
- Gelatin - 355 kcal/100g
- Water - 0 kcal/100g
