Cherry Compote Jelly
Sweets
Dessert
When adding mint in [2], tear it off and add it to give it a scent. When cooling the jelly liquid, place a rubber spatula on the side of the bowl and turn the bowl in a certain direction to mix without foaming.
Cooking time: 8 minutes
Excluding the cooling time
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How to make it
1
Soak the gelatin plate in ice water and leave for 10-15 minutes.
2
Put A in a pot and place it on low heat, then remove from heat when it comes to a boil and add B.
3
Add the softened gelatin and reheat it, then remove from the heat and strain it through a colander.
4
Place it in a bowl filled with ice water and cool it by gently mixing it with a rubber spatula to avoid whipping. Once the heat is gone, place in a bowl and chill in the fridge.
5
Cut the cherry compote in half lengthwise, remove the seeds and place it on the jelly. Spread the compote sauce and garnish with mint.
2 ingredients
-
- ice water
- Appropriate amount
-
- For finishing cherry compote
- 14 tablets
-
- Compote sauce : boiled down compote soup and finishing
- Appropriate amount
-
- For mint
- Appropriate amount
-
[A]
- White wine
- 100ml
-
- water
- 100ml
-
- Granulated sugar
- 35g
-
- Lemon juice
- 1 tsp
-
- Thinly shave the lemon peel
- 1/2 pieces
-
[B]
- Kirsch
- 1 tsp
-
- Mint leaf tip
- 5 bottles
-
- Compote sauce
- Chocolate sponge fabric
