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Cherry jelly with lemon yoghurt cream

Preparation time:: 25 mins

Cooking time:: 5 mins

Serves:: 6

Recipe provided by: New Idea

Rating:

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This fancy looking dessert will trick your guests into thinking you're an absolute whiz in the kitchen, even if you're not.

Ingredients

200g fresh cherries, stems and pips removed
750ml bottle rose wine
¾ cup caster sugar
7 teaspoons gelatine powder

Extra fresh cherries, to decorate

Lemon yoghurt cream
1 cup thickened cream
1/3 cup icing sugar mixture
1 tablespoon finely grated lemon rind
1 teaspoon vanilla bean paste
¾ cup Greek-style yoghurt

Method

1. Divide half the cherries evenly among six serving glasses (300ml capacity).

2. Combine wine and sugar in a medium saucepan. Stir over medium heat until sugar is dissolved. Bring to boil, simmer for 5 minutes. Pour ½ cup of the wine mixture into a small jug. Sprinkle gelatine over top. Stir to combine. Return gelatine mixture to the saucepan. Stir over heat until dissolved. Remove. Transfer to a large bowl. Cool.

3. Pour half the wine mixture into the glasses. Refrigerate for 30 minutes or until just set. Divide remaining cherries amongst glasses. Pour over remaining wine mixture. Cover and refrigerate for 4 hours or until set.

4. To make lemon yoghurt cream, place cream, icing sugar, rind and vanilla paste into a medium bowl. Beat with electric mixer until soft peaks form. Fold through yoghurt.

5. Serve jelly topped with lemon yoghurt cream and a fresh cherry.