Cherry jelly with cinnamon cream

Name: Cherry jelly with cinnamon cream
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 glass Morello cherries (720 ml; drained weight: 460 g); 1 Lemon; 2 TABLESPOONS Sugar; 2 packets (200 g each) Gelin; 100 g Whipped cream 1/2 sachet vanillin sugar; 7-10 Tbsp Cinnamon; 7-10 Tbsp Mint

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

1 glass Morello cherries (720 ml; drained weight: 460 g)
1 Lemon
2 TABLESPOONS Sugar
2 packets (200 g each) Gelin
100 g Whipped cream 1/2 sachet vanillin sugar
7-10 Tbsp Cinnamon
7-10 Tbsp Mint

Directions

1
Drain the morello cherries and collect the juice. Squeeze the lemon. Mix cherry juice, lemon juice and sugar. Stir in gel. Carefully fold in the cherries. Pour jelly into 4 dessert glasses and chill for about 2 hours. In the meantime whip cream until stiff. Sprinkle in vanillin sugar and cinnamon. Serve the cherry jelly garnished with cream tuffs and mint leaves
2
/ 8 F g/ 37 KH g
3
Cutlery: Seal & Berking