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Black Cherry Yoghurt Jelly

Use Flexible Mould - 6778

Serves 4

425g can pitted black cherries in syrup
150ml ( ¼ pt) milk
1kg pot natural yoghurt
2 x 11g sachets powdered gelatine

To decorate

Sprigs of mint
cherries

This recipe can be varied by using any tinned fruit.

Rinse the mould with cold water.

Drain the cherries and reserving a few plus the juice, transfer the cherries to a food processor or blender. Put the juice to one side.

Process for a few seconds until puréed but not completely smooth.

Add the milk and yoghurt. Blend for a few seconds.

Put the reserved juice into a saucepan. Bring to the boil, then remove from the heat and briskly whisk in the gelatine until completely dissolved. Cool, but do not allow to set. Switch on the blender or food processor and pour the gelatine mixture into the yoghurt in a thin steady stream.

Stand the mould on a baking tray.

Pour the mixture into the mould. Chill in the refrigerator until completely set.

To unmould

Dip the mould into hot water for a few seconds. Place a serving plate over the mould and invert to release the jelly.

Decorate with mint leaves and cherries.

Note

Do not add hot gelatine to cold yoghurt or it will form ribbons and the jelly will not set properly.

If you do not have a blender or processor simply chop the fruit roughly with a knife and stir in all the other ingredients and following the same rules for adding the gelatine. The resulting jelly will be of a less uniform colour but will be just as attractive and delicious.

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