The idea and the recipe of this dessert came up by chance. I cooked blackburry pie from cookie dough and whipped cream. It was my first try of new recipe, I couldn't recalcultate amount of jelatin for my measurement, and it failed.
But the outcome gave me an idea for the dessert that now is one of the most favorite in my family.
My mother have a garden with cherry trees, and I make preserve of cherries in their own juice. I use cherries for a cherry pie, but a juice... I don't know why, but nobody drinks it, and I need to invent the way to use it.
And now, the idea is to made a jelly with a natural cherry juice and whipped cream topping.
Well, lets start.
To make it more colorful and attractive, I take 3 different flavours of jelly. And to make this stripped rainbow visible, I use glasses (old fashion).
The bottom layer is always cherry.
As I have a natural cherry juice, I take dry mixture of cherry jelly, but add juice instead of water.
Double portion: 800 ml of water (juice) for 2 packets of jelly.
Take a saucepan. As it is written on a packet with a mixture, I heat up the juice but not boil (if juice is not enough, I add water) and add it to the saucepan with dry mixture.
Then put it aside and let it cool down, stirring time after time. When it has a room temperature, I ladle jelly into glasses and put them in the refrigerator.
When the first layer is about to refrigerate, start to cook the second layer. I use some with contrast color. Sometimes it is kiwi with adding of berries of kiwi fruit, sometimes I make milk jelly with vanilla or chocolate chips.
As my glasses aren't tall, my second layer is just 1 portion of mixture. If I add fresh berries, I usually add it not into glasses (like preserved cherries), but in a boil while heating the mixture with water.
When the second jelly is cool down, carefully pour it into glasses as a 2nd layer and back to refreigerator.
Repeat it with 3rd layer. I usually use orange jelly.
Now we come up to the most interesting phase - whipping cream. Ecerything must be done quickly.
I take cream of 30% or higher. Of course, they need to be very cold.
Before whipping, I take 1/3 glass of milk and heat it with gelatin until it dissolves. The amount of gelatin depends of the amount of cream. I have no exact amount, approximately it is 1/3 to 1/2 from the recommended amount for a normal jelly. E.g., if it is recommended to take 1 teaspoon of gelatin for 1 glass of water, I take 1 teaspoon for 2 or 3 glasses of cream.
Ok, done with the amount. When I finish boiling the milk with gelatin and pit it aside, I start to whip the cream right away. While I do that, milk is cool down fast as it is a very small amount. Add sugar and vanilla to your taste. Before the cream is whipped I add milk with gelatin while keep whipping.
Whipped cream spoon out into glasses and that's it! Refrigerate, top with grated chocolate and/or berries or whatever to your taste.
Enjoy your home-made dessert with your family!
Bon appetit!
