Cherry jelly on agar-agar
8 servings
30 minutes
Cherry jelly with agar-agar is a refined dessert of Italian cuisine that combines the freshness of juicy cherries and the velvety texture of jelly. Agar-agar, a plant-based gelatin alternative, makes it light and nutritious. The dish's origins trace back to traditional Mediterranean sweets where fruits and natural thickeners play a key role. The flavor is rich, balancing the sweetness and tartness of cherries that give the dessert a unique expressiveness. This jelly sets quickly and is perfect for a summer treat or a light finish to dinner. It can be served in compotes or molded portions, complemented with fresh berries and mint for added aesthetics and aroma.
1
Put the cherries in a pot, cover with hot water, add sugar, and dissolve the agar-agar by evenly sprinkling it over the surface of the liquid. Stir continuously until it boils, mix again, and turn off the heat.
- Frozen cherries: 400 g
- Water: 3.5 glasss
- Sugar: 4 tablespoons
- Agar-agar: 2 tablespoons
2
Quickly pour the cherry liquid into molds or compotes, as the agar-agar jelly sets quickly.
3
Leave in a cool place for 20-30 minutes.