Kirsch cherry royale jellies

Kirsch cherry royale jellies

A dessert that looks so impressive, your guests will never know the cherry dessert recipe took just 15 minutes to make.

Kirsch cherry royale jellies

  • Serves icon Makes 12
  • Time icon 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.

Nutrition: per serving

Calories
78cals
Fat
0.1g (trace saturated)
Protein
0.5g
Carbohydrates
8g (7.4g sugars)
Fibre
0.5g
Salt
0.1g

Ingredients

  • 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
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

  1. Soak the gelatine leaves in a small bowl of cold water for 5 minutes
    until softened.
  2. 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).
  3. 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.
  4. 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.

Nutrition

Calories
78cals
Fat
0.1g (trace saturated)
Protein
0.5g
Carbohydrates
8g (7.4g sugars)
Fibre
0.5g
Salt
0.1g

delicious. tips

  1. 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.

  2. Once set, the covered jellies will keep in the fridge for up to 3 days.

  3. 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.

Buy ingredients online

Recipe By

delicious. food team

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Jelly recipes

Apple and blackberry jelly

Serve this apple and blackberry jelly recipe with cream. It’s...

Save recipe icon Save recipe icon Save recipe

Christmas trimmings, sides and sauces

Mulled cranberry and apple jelly

This lightly spiced jelly recipe is perfect with roast meats...

Save recipe icon Save recipe icon Save recipe

Elderflower recipes

Elderflower jelly with blueberries

Use elderflower cordial to make this refreshing summer jelly. It’s...

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.