Black cherry and kirsch jellies

Black cherry and kirsch jellies

From
Bitesize Sweet
Makes
12
Photographer
Marina Oliphant

Ingredients

Quantity Ingredient
1 litre cherry juice
130ml kirsch
200g caster sugar
1 1/2 tablespoons powdered gelatine
20 cherries, pitted and halved
dried miniature roses, for garnish

Method

  1. Place the cherry juice, kirsch and sugar in a saucepan over medium heat and bring to a simmer, stirring until the sugar has dissolved. Remove from the heat.
  2. Add the gelatine and stir until dissolved. Cool to room temperature, then divide among 12 x 100 ml capacity jelly moulds. Divide the cherries among the moulds and refrigerate for 2–3 hours or until set.
  3. To serve, turn out and garnish with the roses.
Tags:
sweet
snacks
bites
small
Bitesize Sweet
bitesize
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