Gastronomixs

Amarena cherry jelly

Simple to make but is spectacular in flavour and presentation.

Creation by Alain Alders, De Vrienden van Jacob* restaurant, Santpoort, the Netherlands.

Amarena cherry jelly

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Ingredients

1

l

Amarena cherry juice

8

g

agar agar

4

leaves

gelatine

Preparation method

  • Soak the gelatine.
  • Boil the cherry juice together with the agar agar.
  • Remove from the heat and add the gelatine.
  • Spread the mixture onto sheets with a thickness of approx. 4 mm.
  • Allow to firm up and remove the gelled mixture from the sheets.

Serving suggestions

  • In a dessert with chocolate components, such as chocolate crumble, chocolate parfait or chocolate-Amarena cherry ice cream.
  • As part of a pre-dessert, e.g. with citrus fruit and basil granité.

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