How to Make Festive Cherry Jelly with Sour Cherries

Festive Cherry Jelly

An original recipe by Not Quite Nigella

• 1 decorative jelly or Bundt cake tin with a 10 cup capacity (or thereabouts, you can just adjust quantities)

• 20 sheets leaf gelatine

• 375g bottle of sour cherries (juice reserved-about 1 cup) or 500g fresh cherries pitted

• 1 cup undiluted cherry or berry flavoured cordial (2 cups if you're using fresh cherries as you won't have  the juice from the jar)

• 6 cups of cold water

• 2 cups of recently boiled water

• oil spray

Chantilly cream

• 200ml cream

• 1 tablespoon caster sugar

• Vanilla bean paste

Step 1 - Soak leaf gelatine sheets in cold water until pliable.

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Step 2 - In a  large bowl, place the 2 cups of hot water and remove soft gelatine sheets and stir in water until dissolved. Then add 6 cups of cold water, 1 cup of reserved cherry juice (if using jarred cherries) and cordial.

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Step 3 - Spray the tin with a non stick oil spray just in case (I don't know if it's necessary as it's a non stick tin but I'm superstitious). Then pour in a small amount of the jelly mixture into the bottom just to give it a small coat of jelly. Place in fridge to set. Then scatter some cherries on top and add another layer of jelly to fill it up a third of the way. Repeat another two times so that the cherries are evenly distributed.

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Step 4 - Whip cream until soft, then add cream and vanilla and serve alongside the jelly.

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