Cherry butter jelly
Ingredients
- 300 ml of cherry juice (juice)
- 300 ml cream (10-15%)
- 20 g of gelatin
- sugar to taste
Preparation
Gelatin soaked in 100 ml of cold boiled water and leave for 1 hour.
In the cream, add sugar to taste (I added 3 tbsp) and mix until the disappearance of grains.
If the juice is not sweet, you can add sugar to taste (I added 2 tbsp).
Half swollen gelatin, bring to a boil, but do not boil.
Add the gelatin to the cream, stir.
Pour into suitable molds (any - silicone, glass, metal and so on).
Molds to fill halfway.
Can molds to cast tilt, only careful jelly does not shed.
Refrigerate until fully cured (3-4 hours).
After that the remaining gelatin, bring to a boil, but do not boil.
Add gelatin in juice, stir.
Pour into molds, on top of the butter jelly.
Refrigerate until fully cured (3-4 hours).
Bon appetit!
