Sparkling Cherry Jelly - Henrietta Green
This lightly sparkling summer jelly - made only with British cherries - is a favourite from Henrietta Green.
5 gelatine leaves
500ml (18fl oz) sparkling white wine or Champagne
200g (7oz) caster sugar
A bunch of mint
Almond oil for greasing
450g (1 lb) cherries, stoned
Method
Put the gelatine leaves in a bowl, cover with cold water and leave to soak until softened. Meanwhile pour the sparkling wine into a saucepan, add the sugar and mint and, over a low heat, simmer gently until the sugar has dissolved, remove from the heat and strain off the mint leaves. Squeeze the softened leaves of gelatine with your hands to get rid of the excess liquid, then add them immediately to the warm wine syrup, stir lightly and leave to cool for a short time but not long enough that it starts to set. Strain and decant into a pouring jug.
Lightly oil 4 x 200ml (7fl oz) moulds such as dariole or individual jelly moulds. Arrange a layer of cherries on the bottom of each, carefully pour over a little wine mixture, just enough to cover the fruit, and leave to set in the fridge for no more than a few minutes or until it starts to set at the outside edges. Arrange another layer of cherries on top of the jelly, pour over just enough mixture to cover them and leave to set in the fridge for a few further minutes. Arrange the next layer of cherries on top, pour over the remaining mixture to cover and fill the moulds right up to the top. Leave to set firmly in the fridge for 1-2 hours. If at any time when assembling the pudding the wine mixture begins to set, just warm it slightly so that it is loose enough to pour over the fruit.
To turn the jellies out of their moulds, dip them briefly in hot water, lay a serving plate on top of each, turn it over, give the mould a short sharp shake and it should slip out easily. Decorate the jellies with a few summer berries if you have any.
