Cherry puree-punched in a blender freshly frozen cherries with sugar.
Dissolve the gelatin in 50 ml of water.
Pour warm gelatin into the cherry puree.
Whisk the puree with the gelatin until the mixture becomes lighter and will not increase.
It will become aerial.
I whipped for 5 minutes.
That's the consistency.
Pour into the cremans.
Put it in the refrigerator.
Prepare the jelly according to the instructions, using instead of 200 ml, a little more-250 ml.
Cool to room temperature.
Spread the fresh-frozen cherries in the cremans
Pour the jelly and put it in the refrigerator to cool.
Serve the dessert chilled.
The bottom layer is very tender, so it is advisable to make and eat one day, the next the quality of the dessert is not the same.
Did on 2 glasses-remained cherries and jelly, need to was on 3 PCs.
