Kirsch cherry royale jellies
- December 2018
- Makes 12
- Hands-on time 15 min, plus setting
A dessert that looks so impressive, your guests will never know the cherry dessert recipe took just 15 minutes to make.
- 0.1g (trace saturated)
- 8g (7.4g sugars)
- 15 sheets fine leaf gelatine (we used Costa, from Waitrose)
- 390g jar black cherries in kirsch (we used Opies, from Ocado)
- 500ml cherry juice (we used Cherrygood, but any brand is fine]
- 750ml prosecco or other sparkling wine
You’ll also need…
- 12 cocktail glasses or tumblers
- Soak the gelatine leaves in a small bowl of cold water for 5 minutes
- Set a sieve over a saucepan and drain the cherries in kirsch, collecting the kirsch in the saucepan beneath. Set the cherries aside. Add the cherry juice to the kirsch in the pan, then gently warm over a low heat until just steaming (if you want to add some additional sweetness, now is the time – see tip).
- Squeeze out the water from the gelatine leaves, then add the gelatine to the warm cherry juice and kirsch mixture. Whisk until dissolved, making sure the mixture doesn’t come to a simmer or boil. Remove from the heat and gradually pour in the sparkling wine, one third at a time, to prevent it fizzing up too much. Whisk well after each addition.
- Put a few cherries in the bottom of each cocktail glass or tumbler (reserving some to garnish), then divide the jelly mixture among the cocktail glasses. Cover each with cling film, put in the fridge and leave to set for at least 4 hours, or overnight (see Make Ahead below). Top with the reserved cherries to serve.
Fifteen sheets may seem like a lot of gelatine, but that’s because the jelly contains a lot of alcohol, which impedes the set of a jelly. Even with this amount of gelatine, the jellies have a softer set than usual, so they’re best made and served in a glass, like a cocktail, rather than trying to turn them out onto a plate or into a bowl.
Once set, the covered jellies will keep in the fridge for up to 3 days.
We didn’t use any additional sugar so the jellies really do taste like a jelly version of a champagne cocktail. If you want to make your jellies a tad sweeter, add a couple of teaspoons of caster sugar in step 2 and make sure it’s fully dissolved before continuing with the recipe.
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