Cherry Jelly

Cherry jelly used in the middle of this cake; 

Then I also made this recipe for the top layer of this cake but only used 1 1/2 gelatin sheet to make it more liquid

Yield: 125 ml

Ingredients:
125 ml cherry puree
2 1/2 gelatin sheets

Procedure:

• Soften gelatin sheets in ice-cold water.
• In a pot, heat the cherry puree until boiling.
• Remove the pot off heat.
• Add the softened gelatin sheets into the cherry puree. 
• Mix until gelatin has melted and mixture is well combined.
• Place jelly into desired mold. 

*You can use this recipe for other fruit jellies. Just replace the cherry puree to your desired fruit puree.

Bon appétit,

Charlotte