Summary

Ingredients

• 400 g cherry (s), fresh, pitted
• 3 tablespoons water
• 1 tablespoon lemon juice, freshly squeezed
• 4 ½ tablespoon powdered sugar
• 250 ml sour cream
• 3 sheets gelatin, soaked and drained

Print Recipe Pin Recipe

Instructions

1. Set aside 4 cherries for the garnish. Bring the other cherries to the boil with water, lemon juice and 3 tablespoons of powdered sugar and simmer over medium heat for 5-10 minutes. Then puree well and rub through a sieve. Pour approx. 200 ml back into the pan, cover and set aside the rest for the garnish.
2. Add the cream and 1.5 tablespoons of powdered sugar to the puree in the pan, bring to the boil while stirring, then remove from the plate and dissolve the gelatin in it. Pour into four cold rinsed molds (a little more than 100 ml each) and allow to cool. Let it set in the refrigerator for about 4 hours.
3. Briefly dip the molds in hot water and turn the solidified cream onto the serving plates. Garnish with the reserved fruit sauce and a cherry each.