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Cherries in fine hibiscus jelly and fresh almonds


Ingredients:4 people
  • large fleshy cherries
    600 g
  • dried hibiscus flowers
    2 tablespoons
  • fresh almonds
    24
  • gelatin
    3 sheets
  • caster sugar
    125 g
  • natural bitter almond extract drops
    6


Preparation:
  • rest:7 to 11
  • Preparation time:15 minutes


Rinse the hibiscus flowers and put them in a terrine. Cover them with 1/4 liter of cold water and let steep for 6 to 8 hours.

After this time, soften the gelatin sheets in cold water. Wash the cherries, drain them and prick them with a few needle strokes so that they do not burst during cooking.

Strain the hibiscus flower infusion over a large saucepan, add the sugar and bring to the boil.

As soon as it starts boiling, add the cherries and cook for 2 minutes, turning it with a slotted spoon. Drain the gelatine sheets and immerse them in the boiling syrup:they melt immediately.

Pour the cherries and their juice into a bowl, add the bitter almond extract and leave to cool. Put in the refrigerator and let set in jelly, from 1 to 3 hours.

When ready to serve, shell the almonds, peel them and cut them in half. Divide the cherry jelly among 4 plates and garnish with almonds.

Cherries in fine hibiscus jelly and fresh almonds

Source:The Scotto sisters' perfume kitchen