black cherry
and kirsch jellies

Place the cherry juice, kirsch and sugar in a saucepan over medium heat and bring to a simmer, stirring until the sugar has dissolved. Remove from the heat.

Add the gelatine and stir until dissolved. Cool to room temperature, then divide among 12 x 100 ml (3½ fl oz) capacity jelly moulds. Divide the cherries among the moulds and refrigerate for 2–3 hours or until set.

To serve, turn out and garnish with the roses.

MAKES 12

1 litre (35 fl oz/4 cups) cherry juice

130 ml (4¼ fl oz) kirsch (cherry liqueur)

200 g (7 oz) caster (superfine) sugar

1½ tablespoons powdered gelatine

20 cherries, pitted and halved

dried miniature roses, for garnish