Cherry, cherry

Name: Cherry, cherry
Ingredients: red color powder; 300 g Cream; mini trendys; 3 g leaf gelatin; 35 g De Kuyper Cherry Liqueur; ice chocolate white; 50 g Water; 450 g cherry purée; 115 g White chocolate; Cherry syrup; 6 g Kappa; 10 leaf gelatin; silicone mold mela, cieglia & pesca 30; Cherry sorbet

Nice mini tarts to accompany coffee and tea or as part of a dessert.

Ingredients

red color powder

mini trendys

ice chocolate white

300gCream

3gleaf gelatin

35gDe Kuyper Cherry Liqueur

115gWhite chocolate

silicone mold mela, cieglia & pesca 30

50gWater

450gcherry purée

Cherry syrup

6gKappa

Cherry sorbet

Preparation

Melt the chocolate with the red coloring powder and dip the cups in it.
Let the chocolate harden.

Heat the cream with the cherry liqueur.
Soak the gelatin sheets and dissolve them in the mixture.
Pour the cherry-cream mixture over the white chocolate and mix well.
Pour the entire mixture into the molds and let cool.
Freeze the cooled molds.

Mix the cherry puree with the water and cherry syrup (to taste).
Ensure the mixture is slightly thicker than water. If necessary, use a little less puree and a little more water.
For 500 ml of this mixture, add the kappa (natural gelling agent) and mix with a whisk.
While stirring, bring this mixture to a boil.
Stick the frozen cherries (filling) on a skewer and dip them once in the warm jelly.
Then let the whole thing thaw.