- 0.5 liters of cream 20%
- 200 g pitted cherries
- 180 g of sugar
- 20 g gelatin
- 1 g of vanillin
- 300 ml of water
Method of preparation
- For the cream part of the dessert gelatin (10 g), pour four spoons of water and leave to swell. The cream with half of sugar and vanilla to warm up in a small container and add to gelatin mass. Carefully stir it all together.
- For berry layer must boil the cherries with sugar in 300 ml water for 10 min Then a leak from the pan 100 ml of juice, dissolve the gelatin in them, drain and pour back. Remove the cookware from the heat and leave to cool.
- Pour jelly dessert take turns, layers. The thinner will be the layer, the faster they will cool. If, during the cooling of the layers of the main mass starts to thicken, heat it.
- Decorate the finished dessert can be berries, whipped cream or mint leaves.