Cherry jelly with vanilla cream

Name: Cherry jelly with vanilla cream
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 6 sheets Gelatine; 400 ml Cherry Juice; 7-10 Tbsp Juice of 1 lemon; 2 (30 g) slightly heaped tablespoons of sugar; 5 TABLESPOONS Cherry liqueur or cherry juice; 100 g Whipped cream; 1 package Vanillin sugar; 7-10 Tbsp or Bourbon vanilla sugar; 2 lady fingers or other biscuits and mint; 7-10 Tbsp for ornament

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

6 sheets Gelatine
400 ml Cherry Juice
7-10 Tbsp Juice of 1 lemon
2 (30 g) slightly heaped tablespoons of sugar
5 TABLESPOONS Cherry liqueur or cherry juice
100 g Whipped cream
1 package Vanillin sugar
7-10 Tbsp or Bourbon vanilla sugar
2 lady fingers or other biscuits and mint
7-10 Tbsp for ornament

Directions

1
Soak gelatine in cold water. Mix cherry, lemon juice, sugar and liqueur and warm up. Squeeze gelatine and dissolve in the juice. Pour into 4 lintel moulds (approx. 1/8 l capacity) or into dessert bowls. Chill jelly for at least approx. 3 hours
2
Whip the cream until half stiff, allowing the vanillin sugar to trickle in. Dip the moulds up to halfway briefly in hot water and turn them over onto plates. If necessary, put the jelly back in the fridge. Serve with cream and possibly crumbled ladyfingers and mint